Polish Cold Beet Soup (Chłodnik)

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1. 1Step 1: Add the beet and stock to a medium saucepan (the liquid should barely cover the beet). Cover the pan, bring up to a boil, and then turn the heat down and simmer until the beet is tender, about 15 minutes. (You can add a splash of water if necessary.) Cool completely.
2. 2Step 2: Combine the cooled beet, radish, scallion, garlic, cucumber, and dill in a large bowl.
3. 3Step 3: Fold the whipped heavy cream into the sour cream, and then whisk in the kefir, sauerkraut or pickle juice, lemon juice, salt, and pepper.
4. 4Step 4: Pour the kefir mixture into the beet mixture and stir to combine (it will turn a pretty shade of pink).
5. 5Step 5: Taste and add additional salt, pepper, and/or lemon juice if desired.
6. 6Step 6: Cover and chill 2 hours (or up to 3 days) before serving.
7. 7Step 7: Serve the soup with hardboiled egg and fresh dill on top.