Belorussian Kholodnik (cold beetroot soup)

Peel the beet and cut in half. Place in a pot full of cold water, add salt and bring to a boil. Then reduce to simmer and cook, half-covered, until tender (for 40-60 min). 20 min after boiling, add vinegar (for color and taste).
When the beet is done, remove to a separate plate to chill, then cover with plastic wrap and place in the fridge.
Let the beet juice chill as well – pour into bottles (or leave in the pot) and place in the fridge. Use right after it is completely chilled or in a few days.

Hard-boil the eggs (12 min after boiling).
Let cool, then peel and cut 4 eggs into cubes, and 2 eggs -in half (for garnish).

Cool the cucumbers and greens in the fridge. Cut the cucumbers into cubes, finely chop the greens.
Coarsely grate the beet.

Combine the beet juice with sour cream (2 tbsp sour cream per 1 portion). Add salt, vinegar or lemon juice to taste, if needed.
Combine the eggs, vegetables and greens together; add salt to taste.
For serving, pour the beet mixture into serving bowls. Place the grated beet, vegetables, eggs and greens in the center and garnish with an egg half.
Enjoy!