Cold beet soup

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, chilled10 sprigs of fresh dill, finely chopped, 1/2 cup finely chopped, green parts of scallions or chivessalt, fresh squeezed lemon juice, to adjust acidity if needed.

- mix buttermilk with sour cream and water; then add the beets, cucumbers and finely cut egg whites, stirr gently.

- take the egg yolks and mash them with 1/4 tsp. salt and scallions. This is done to release the onion flavor. Add the yolk mixture to the soup. Stirr.

- the soup should have a slightly acid taste, use 1 or 2 tsps. of fresh lemon juice to adjust acidity.- the finely cut dill is sprinkled on top of individual bowls, just before serving.

- this soup is eaten with hot boiled potatoes, and is a summer favorite.