INGREDIENTS

  • 4 small beets , optionally with the stems and leaves (or canned whole beets)
  • water , enough to cover well (or the juices out of the can)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon sugar (optional)
  • 1 medium cucumber , julienned
  • 2 medium green onions , chopped
  • 2 hard-boiled eggs , chopped
  • 1/2 cup baby dill , chopped
  • 1/2 cup flat leaf parsley
  • 4 tablespoons sour cream

DIRECTIONS

  1. Cook beets 30 min or until tender.Keep water (broth).
  2. Peel beets and julienne; return to pot.
  3. Add sugar, salt, lemon juice to taste.Cool.
  4. When ready to serve, add cucumber, scallions and one-half egg to each bowl.
  5. Garnish with a dollop of sour cream and dill.