It looks like you're using an Ad Blocker.
Please white-list or disable AboveTopSecret.com in your ad-blocking tool.
Some features of ATS will be disabled while you continue to use an ad-blocker.
About 5 large grated beets that have had skins removed after being well scrubbed and boiled. (You know – just rub the skins off when the beets are cool enough to handle)
Reserve 2 cups of the water used for boiling the beets.
1 larger size cucumber, peeled and chopped
2 or 3 tablespoons chopped fresh dill depending on taste
About 1/4 cup chopped green onions, otherwise known as scallions
1 tablespoon lemon juice
1 quart of cold buttermilk (Do not use low fat buttermilk!)
salt and pepper to taste
1 hard boiled egg, chopped (I like two eggs.)
Grated beets, chopped cucumbers, chopped dill, green onions and reserved cooking water are all gently blended in a large bowl.
Whisk together lemon juice and buttermilk and slowly pour over the beet mixture until the consistency satisfies you. Go slowly; you might not want to use the entire quart.
Add salt and pepper to taste
Gently blend in the chopped egg.
Caution on the reserved beet water – the beets will have to be ultra clean before boiling – grit in the soup would be terrible.
Refrigerate until well chilled.
Don’t forget to have some boiled potatoes ready to go with, sprinkled with some chopped fresh dill of course.source