Ingredients

• 2 boiled beets, coarsely grated
• 2 medium cucumbers, cut into small cubes
• 2 hard-boiled eggs
• 1 cup sour cream
• 4 cups buttermilk
• 1 cup boiled water, chilled
• 10 sprigs fresh dill, finely chopped
• 1/2 cup finely chopped green parts of scallions or chives
• Salt
• Freshly squeezed lemon juice

Directions

• Mix buttermilk with sour cream and water; then add the beets, cucumbers, and finely cut egg whites, stirring gently.
• Take the egg yolks and mash them with 1/4 teaspoon salt and scallions. This is done to release the onion flavor. Add the yolk mixture to the soup. Stir.
• The soup should have a slightly acid taste. Use 1 or 2 teaspoons fresh lemon juice to adjust acidity.
• The finely cut dill is sprinkled on top of individual bowls just before serving.