1 small bunch beets with beet greens (about 1 pound)
1 ½ quarts water or chicken broth
1 teaspoon salt
2 medium cucumbers, pared and diced
6 radishes, sliced
6 green onions with tops, sliced
2 tablespoons fresh lemon juice
2 cups sour cream or buttermilk
1 dill pickle, minced (optional)
3 tablespoons chopped fresh dill or 4 teaspoons dill weed
Salt and pepper
1 lemon, sliced
2 hard-cooked eggs, chopped or sliced
12 large shrimp, cooked, peeled, and deveined (optional)
1. Scrub beets and carefully wash greens. Leave beets whole; do not peel. Put beets and greens into a kettle with water and salt. Bring to boiling. Cover. Reduce heat, and cook slowly until tender, about 30 minutes, depending on size of beets. Drain, reserving liquid in a large bowl.
2. Peel and chop beets, mince the greens.
3. Add beets and greens to reserved liquid along with cucumber, radish, green onion, lemon juice, sour cream, pickle (if desired), and dill. Season with salt and pepper to taste; mix. Chill.
4. Serve garnished with lemon slices and hard-cooked egg and, if desired, whole shrimp.
ABOUT 2 QUARTS SOUP