Ingredients Edit

  • 3 to 6 cooked beets with stems and leaves (cut up fine) or 2 cans shoestring beets
  • 10 to 12 green onions, sliced sm. (tops and bottoms)
  • cucumbers, if you have fresh grown pickling cukes from the garden, use 6 to 8 small ones, cut up fine; if you use grocery store salad cukes, 2 long thin cukes diced small (about 3 cups of cuke pieces)
  • 4 boiled eggs, cut up fine
  • 2 tsp dill (fresh is best)
  • 2 tbsp vinegar
  • salt to taste
  • 16 oz of sour cream
  • water

Directions Edit

  1. Mix cooked beets, fresh onions, fresh cukes, boiled eggs, dill, salt, vinegar and sour cream.
  2. Stir gently.
  3. It will look like a dark pink salad.
  4. Put in a gallon container and add water and (or) ice cubes until jar is full.
  5. Stir gently.
  6. Test with more salt, vinegar or dill to your taste.
  7. Refrigerate until ice melts and serve very cold.
  8. It will be a bright hot pink soup (salad).
  9. Stores well in refrigerator for one week.
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