Salti Barsciai cold soup with beeroots, potatoes and meat

Cook the beetroot slices in boiling water until tender, then drain and let cool.

Cook the meat separately (boiled or pan-fried) until done, then dice once cooled.

Bake the potatoes in the oven until soft.

Whisk the kefir with the crushed garlic and chopped chives.

Stir in the cooled beetroot and diced meat.

Chill well before serving, with the baked potatoes on the side.