Ingredients:

cucumbers

dill

chives

few spoons of beetroot marinate (calls for boiled beetroots in a vinegar marinate)

27h fermented kefir

a bit of water to thin the soup

salt and pepper

hardboiled egg (optional)

27h sour-cream (optional)

Directions:

1. Use raw for enzymes and use ACV water to marinate them. Apple juice, lemon juice also can be used.

2. Hot potatoes on the side with butter and cultured butter. Boiling Russet potatoes with skin on reduces a chance of resistant starch. Butter slows down absorption of carbs. Mix all and cook.

Bon Appetit!