Bring a small pot of water to a boil for the eggs. When the water is boiling, add a little salt and carefully put the eggs into the water. Cook them at a gentle boil for 12 minutes, then cool them in very cold water.
While the eggs are cooking, peel the beetroot and grate it on the coarse side of a grater.
Wash the cucumbers and grate them on the coarse side of a grater.
Wash the chives and dill, pat them dry and chop them finely. Put the herbs in a mortar, setting a little aside for serving, add a pinch of salt and mash them well.
When the boiled eggs have cooled, peel half of them and grate them on the coarse side of a grater.
Put the grated beetroot in a pot or a large bowl. Add the kefir, water, grated cucumbers, grated eggs and the herbs crushed with salt, then mix well. Add salt and vinegar to taste and mix again. Refrigerate the soup for at least 1 hour.
Before serving, peel the remaining eggs and cut them in half lengthwise.
Serve the cold holodnik with the egg halves placed on top, cut side up, and sprinkle with the reserved herbs.
