3 young beets with leaves
2 medium cucumbers
1 bunch dill
6 teaspoons cream
1/2 cup vinegar
1 clove garlic, crushed
salt, pepper, and sugar to taste
A couple of hard boiled eggs, peeled
Serves approximately 10.
Grate beets and cut beet leaves and stems. Boil in a small amount of water and vinegar. Reduce heat to low and cook for 10 minutes. Let stand until cool. While beets cool grate radish and peeled cucumbers. Chop dill. When beets have cooled, add radish, cucumbers, dill, buttermilk, cream, vinegar, and garlic. Add salt, pepper, and sugar to taste.
Cut hard boiled eggs into quarters. Place a few pieces in each bowl and add soup.