Lithuanian cold pink beetroot soup (Šaltibarščiai)

1. Boil the beetroot in their skins until tender (about 40-50 minutes) or roast them wrapped in foil, then cool, peel and grate coarsely; hard-boil the eggs for 10 minutes.

2. Dice or grate the cucumber and finely chop the spring onions and dill.

3. In a large bowl mix the kefir with the grated beetroot, cucumber, spring onions and most of the dill; season with salt and a little lemon juice – the soup will turn a beautiful vivid pink.

4. Chill for at least 1 hour so it's ice-cold; if it's too thick, thin it with a little cold water.

5. Meanwhile boil the potatoes, drain and toss them with the butter and the rest of the dill.

6. Ladle the cold soup into bowls, garnish with halved hard-boiled eggs and serve the hot buttered potatoes on a separate plate alongside.

Tip: A Lithuanian summer favourite whose magic lies in the contrast of cold soup and hot potatoes; Vilnius even holds a "pink soup festival" every summer.