Saltibarsciai I

Directions

 * 1) Prepare an all-purpose vegetable broth by boiling assorted vegetables, herbs/spices (such as bay and peppercorns) in lightly salted water. Use celery and carrot tops, onion root ends, and other vegetables left over from preparing other dishes.
 * 2) Boil beets in broth until soft. Remove beets from water. Peel and grate the beets coarsely.
 * 3) Strain broth. Add vinegar, sugar and sour cream or buttermilk to the beet water. Adjust the amount of salt needed at this time. Return beets to the broth.
 * 4) Chill well.
 * 5) To serve, place chilled diced potatoes and diced, seeded cucumbers in soup bowls. Pour soup over the potatoes and cucumbers. Garnish with dill (fresh, chopped or dried).