Cold borscht on kefir with basil and cucumbers

Hooray! Here, finally, is the long-awaited summer. Going on vacation soon, swimming, sunbathing and relaxing. In the meantime, the heat, and endless diets, because on vacation you want to be irresistible.
I won't talk about diets now, I'd rather share the secret of a very light and fresh soup. This is Lithuanian cold borscht on kefir. Just a storehouse of vitamins, very refreshing in the heat, and of course, an invaluable culinary recipe for those on a diet.
We take young beets with tops, wash them and throw them to cook. You need about a liter of salted water. When the beetroot is cooked, we cut it into strips, we also cut the tops.
In the cooled beet broth we put chopped fresh cucumbers and greens. Then you need to put our beetroot with the tops in the same place.
Cook eggs. Cut the protein into small pieces, and rub the yolk and add it to the soup, stirring well. Add a glass of kefir. We try our soup with salt, if there is not enough, then salt to taste and pour on plates. Add chopped protein and sour cream to each plate.Decorate the cold borscht with egg cut into quarters.
The soup is somewhat similar to the usual borscht we all know, only much fresher, lighter and more fragrant. Real summer food. Bon appetit!