Peel, dice, and boil the potatoes until cooked, then when they’re ready, drain and rinse in cold water, and when cold, pop them in a large pot, where you’ll create your cold soup.
While the potatoes are boiling, put the eggs on to hard-boil, then when ready put them in cold water, peel, and cube, and when cold add to the same pot.
Slice the cucumber and radish into discs and add to the pot.
Sprinkle the sea salt and black pepper into the pot and gently combine everything.
Add the tablespoon of virgin olive oil, fresh scallions, finely sliced scallions, fresh dill and mint, and gently combine.
Add the half litre of chilled natural unsweetened kefir and half litre of natural mineral water, stir, and taste: add additional salt, pepper or fragrant herbs to suit your taste, and adjust the ratio of kefir to water as you like.
Chill in the fridge until cold or add some ice, then serve in individual bowls and garnish with more fresh fragrant herbs and – if you wish – dollops of sour cream.