3 bouillon beef cubes
4 c. boiling water
1 (#2) can shoestring beets, with liquid
1 stalk green onion (scallion)
1 sm. cucumber
3 blossoms fresh dill
1/2 pt. sour cream

Dissolve cubes in water. Add beets and cool slightly. Add finely cut onion, peeled and diced cucumber, finely chopped dill and salt to taste. Blend in sour cream; add diced egg. Chill several hours. Serve in chilled soup bowls with hot potatoes boiled in jackets (scrubbed and cooked in their skins.) An ice cube may be added to each soup bowl when serving. Buttermilk may be substitute for sour cream. For variation, a small can of deveined shrimp (well rinsed) may be added before chilling soup.