Cold Creamy Borsch

• 4 whole Eggs, Hard-Boiled
• 7 ounces, weight Kale, Or Green Of Choice (boiled)
• 5-1/3 ounces, weight Fresh Dill
• 1/2 pounds, 2-5/8 ounces, weight Green Onions
• 2 whole Large Cucumbers
• 1 pound, 1-2/3 ounces, weight Beets, Pre-sliced
• 6 cups, 5 tablespoons, 1 teaspoon, 5-1/4 pinches Kefir (35.2 Oz)
• 1 teaspoon Salt
• 1/2 cups Sour Cream (optional)
• Water To Taste (if You Want It Thinner)

1. Note: 100 grams = about 3.5 oz
2. The best thing about this soup is that it's SO versatile. You can leave out some things, add more of something else, and make substitutions. Make this recipe your own - tweak it to your taste and enjoy!
3. **Kefir: this milk product is extremely healthy and is similar in texture to buttermilk. If kefir is not sold in your area you can substitute it with a mixture of buttermilk, yogurt or sour cream - whichever you would like.
4. 1. Start two pots of water boiling. One for the eggs and one for the greens of choice.
5. For the eggs, let boil fully for 2 minutes, then cover with a lid, turn off the heat and let set for another 7-8. After that crack eggs then let them sit in cold water to cool them down. You can let them sit until we use them later.
6. For the kale or greens, chop into small pieces, and toss into the pot once the water is fully boiling. Cover with a lid and let boil for 5-7 minutes, or until greens are softened and completely tender. Once cooked, set the pot in a bowl of ice cold water. (Or you can do both these steps early on and let them cool in the fridge)
7. Note: You will not be cooking any of the vegetables in the steps below, keep this in mind as you chop everything up. The pieces should be small, but still slightly chunky. If you want a creamier soup, you can throw some of the veggies into a blender (although I wouldn't suggest doing them all this way).
8. 2. Chop dill and green onions and combine in in a large serving pot or bowl. For cucumbers you can chop into small pieces or use a food processor to get small thin slices. Then put them in the pot.
9. 3. Pour pre-sliced beets (minus any juice they are in) into the same pot. Chop eggs and add them to the vegetables.
10. 4. Strain kale/greens, saving the water (set it aside), and add the greens to the pot of veggies. (You can use the water to thin the soup later if it's too thick).
11. 5. Add kefir and salt, then stir everything together. Add sour cream and water to preferred texture.
12. And that's all!
13. Serve immediately or chill first. Enjoy with brown bread if you want a traditional meal!

eggs, weight kale, dill, weight green onions, cucumbers, weight beets, salt, sour cream, water

Taken from tastykitchen.com/recipes/soups/cold-creamy-borsch/ (may not work)