To begin, cook the beetroots in boiling water until tender, about 40 minutes if using raw beets. Once cool, peel and grate them using a coarse grater. This will form the earthy, vivid base of the soup. Chill the grated beetroot in the fridge for at least 10 minutes.

While the beetroot is chilling, boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and set aside to cool. These are traditionally served on the side and dipped into the soup as eaten.

In a large mixing bowl, combine the cold grated beetroot, diced cucumber, sliced spring onions and chopped dill. Toss gently to distribute the herbs and vegetables evenly throughout the mixture.

Add the kefir and sour cream to the bowl. Stir thoroughly until the soup base becomes smooth and takes on a pale pink colour. Use a wooden spoon or spatula to blend slowly, ensuring the sour cream is fully integrated.

Season the soup with salt, black pepper and a generous squeeze of lemon juice. Mix well, then taste and adjust the acidity or saltiness if needed. Traditional Latvian kitchens favour a bright, tangy flavour profile.

Cover the bowl with cling film and place it in the fridge to chill for at least 1 hour. This resting time helps the flavours meld and gives the soup a sharper, cleaner taste.

Boil the eggs if not already prepared. Once cooled, peel and cut them in half or quarters. These will be added as a topping when the soup is served.

Arrange the cooled, boiled potatoes on a serving plate. Lightly sprinkle them with sea salt and dill if desired. These can be served whole or halved, depending on size.

Ladle the cold soup into individual bowls. Top each portion with a halved boiled egg and an extra sprinkle of dill. Serve with the boiled potatoes on the side for dipping or eating alongside. A chilled glass of kefir or rye bread can also accompany it for a more traditional spread.