Iced Russian Beet Soup

Remove the peel from the cucumber, rinse and grate on the raw vegetable grater.drain the beet and collect the juice. Hard boil the eggs, rinse and peel. Rinse and dry the scallions and cut into rings. Rinse and dry the dill and chop finely. Remove the peel from the garlic cloves.

Chop the drained beet in a hand mixer and then put it together with the cucumber and the spring onions in a sufficiently large bowl, squeezing the garlic into it if desired. Then fold in the sour cream and season with salt and sugar. Depending on the desired consistency, stir in beet juice.

Refrigerate for about 2 hours.

To serve, mash half an egg on a plate, pour the soup over it, add an ice cube and a small glass of vodka and garnish with dill.

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