Cold beet soup

Preparation

Cut the beets into pieces and put them together with the kefir in the blender
Blend until smooth
Stir in the lemon juice and the cucumber cubes.
Cover the blender with plastic wrap and place it in the refrigerator for at least 4 hours
Take the soup out of the refrigerator half an hour before serving
Serve the soup in nice bowls and garnish with a spoonful of sour cream and finely chopped dill