Hard-boil the eggs. Peel and cut the salad cucumbers – into cubes or bars. Sprinkle with a dash of salt, and then press a saucer to let the cucumbers release water. Drain the water before adding the cucumbers to your cold borscht.

Grate the slightly-pickled cucumbers using a thick grater. Wash, dry and chop the dill.

Combine Milko kefir or MLEKPOL curdled milk with Mazurski Smak cream 22% fat or MLEKPOL Greek yoghurt in a bowl. Add the juice from half a small lemon. Snap the drained salad cucumbers and the grated slightly-pickled cucumbers inside. Stir delicately, however, thoroughly. Season to taste with salt, pepper and a dash of sugar. Scatter over the dill. If you like more spicy food, squeeze in 2 small cloves of garlic. If the soup is too thick, add some cold water (boiled or mineral still).

Stir everything very thoroughly one more time.

Leave to rest in the fridge for minimum 30 minutes. Serve cold with a hard-boiled egg.