5 small red beets or 3-4 small red beats with stems and leaves
3 hard-boiled eggs
6,5 cup water
1 tsp salt
1/2 fresh cucumber
6 tbsp sour cream
Peel, wash and slice carrots and beets. If using beets with stems and leaves, slice them too. Bring watet to boil, and cook the vetetables until done, for approx. 25 minutes. Add salt near the end. Let the vegetables and liquid cool completely.
Slice the cucumber, shred the spring onion, celery leaves and dill. Mix and distribute into 6 soup bowls. Add the cooled liquid and vegetables to the bowls. Add half a boiled egg and 1 tbsp sour cream to each bowl, and serve immediately.