How to

1. Dissolve horseradish and mustard in a bit of kefir and let seep.
2. Pound scallions, dill, coriander and parsley with a few large pinches of salt until aromatic, just a few bashes, no paste making please.
3. Combine the diced and boiled potatoes with herb mixture, mixing well and quite roughly to get the herbiness in.
4. Also mix in the kefir mustard and horseradish mixture
5. Mix, gently this time, with the eggs, cucumber and radish
6. Add some salt to taste and chill for 1 hour or more in the fridge
7. You can either pour the kefir over the top and refrigerate like that allowing the kefir gets some flavours from the vegetables and becomes nice and cold for serving OR - my preferenc is to serve with condiments on the table, and the vegetables all piled into individual little bowls.
8. This way you'll need to have the kefir whey mixture to pour over the top yourself - put that into a nice ceramic jug or something similar.  It does make it a bit easier for people less familiar with cold yoghurt soups.
9. Garnish with Georgian salt*

*Georgian salt  - This is actually great as a spice mix in making a kraut, over eggs, avocado, tomatoes on toast etc. Also in the oil for labneh. I’ve kind of been sprinkling it everywhere.

Simply Mix 

• 1 Tablespoon each of dried dill, fenugreek powder, red pepper, marigold (if you can find it)
• 2 tablespoons of dried coriander
• ½ tablespoon dried cumin
• 6½ T of good salt.