Ingredients:

• 1lb beets (2-3 beets, depends on size)
• ½ english cucumber (or 2-3 baby cucumbers)
• 2-3 eggs
• Small bunch of green onions (like 4-5 stems, not more)
• Small bunch of fresh green dill
• 1 quart of original kefir or buttermilk
• About 1 quart of cold boiled water
• 3 tablespoons of original sour cream
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients: boil beets skin on and cool them down till room temperature (this takes some time, you can boil them in advance, even a night before to speedup the process; using canned beets is another alternative, but I never did it myself); also boil eggs till hard, cool then down too; rinse greens and cucumber:

   

2. Once boiled beets are cooled down, skin them:

   

3. Take big cooking pot and grate there boiled beet into it using big slots of grater:

   

4. Peel and dice eggs:

   

   And add them to the cooking pot:

   

5. If cucumber has hard bitter skin – remove skin, also if seeds appear to be hard – remove them too. Then dice cucumber and add to the cooking pot:

   

6. Clean green onion, chop it and add to the cooking pot:

   

7. Add finely chopped fresh dill:

   

8. Add 2-3 tablespoons of sour cream and season with salt:

   

9. Mix everything:

   

10. Add all buttermilk:

    

11. Add about the same amount of water (or more, to taste) and mix everything. Cover cooking pot with a lid and put it to the fridge or cool place for about an hour to let flavors meld:

    

12. Serve cold out of fridge as a soup course before main dish. Works perfect for hot summer days: