Summary

Ingredients

• 0.5 liter ½ buttermilk
• 6 beetroot, cooked, peeled
• 1 cucumber (s)
• 2 teaspoons dill
• 2 tablespoon chives
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 egg (s), boiled
• 4 tablespoon sour cream
• 4 potato (s), diced, boiled

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Instructions

1. Finely grate the beetroot and cucumber. Stir in buttermilk. Add the finely chopped dill and chives (tastes good even without dill, because I don`t like it at all, but it was in the original recipe), season with sugar and salt.
2. Distribute in soup plates and place ice wedges and potatoes on top.
3. Serve with sour cream.