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