Boil the beetroots. Boil them for 20-40 minutes, depending on the size of the beetroots, until they're tender when pierced with a fork or knife. Once they're cooked and have cooled down, peel them and grate them.

While the beets are cooking, boil or roast the potatoes until tender, to your liking.

While the beets and potatoes are cooking, boil the eggs. Place your eggs in a saucepan and add cold water. Be sure there's enough water to fully submerge the eggs in and have about an inch of water on top. Bring the water to a boil, then turn off the heat, cover with a lid, and let it simmer for about 9-12 minutes, depending on how hard-boiled you want them.

Once the eggs are boiled, run them under cold water. Peel the eggs. Save one half to top the soup, and chop up the other 3 halves to add to the soup.

Pour your one liter (about one quart) of kefir into a large bowl. Add the grated, boiled beets, the diced eggs, the chopped cucumber, and the finely diced dill and spring onions. Depending on the kefir you used, add half a glass of water to thin out the soup if you want. Season with salt, and mix everything well together. Garnish your bowl with spring onions, dill, and boiled egg.