2 -3 cups
2 tablespoons chopped fresh dill or 2 tablespoons
salt, to taste
- Peel, slice and boil the potatoes until done.
- Pour the kefir into two bowls or soup mugs. Season to taste with salt and garnish with dill or chives. (I like to add the optional ingredients, lovage also in the summer, to make a dairy-herb gazpacho type of soup!). Serve it cold!
- Serve with the potatoes on the side.