3 to 6 cooked beets with stems & leaves (cut up fine) or 2 cans shoestring beets
10 to 12 green onions, sliced sm. (tops & bottoms)
Cucumbers, if you have fresh grown pickling cukes from the garden, use 6 to 8 sm. ones, cut up fine; if you use grocery store salad cukes, 2 long thin cukes diced sm. (about 3 c. of cuke pieces)
4 boiled eggs, cut up fine
2 tsp. dill (fresh is best)
2 tbsp. vinegar
Salt to taste
16 oz. of sour cream
Water

Mix cooked beets, fresh onions, fresh cukes, boiled eggs, dill, salt, vinegar and sour cream. Stir gently. It will look like a dark pink salad. Put in a gallon container and add water and (or) ice cubes until jar is full. Stir gently. Test with more salt, vinegar or dill to your taste. Refrigerate until ice melts and serve very cold. It will be a bright hot pink soup (salad). Stores well in refrigerator for one week.