1 can diced beets
1 cucumber, med. size
1/4 tsp. dill
4 green onions, chopped
1/2 pint sour cream
Salt and pepper
1 tbsp. vinegar

Open an of beets; save the juices. Put beets in large bowl; add sliced cucumbers and chopped onion and dill. Take the beet juice and mix into the sour cream, then add 2 cans of water and a few ice cubes. Add vinegar to taste.

Can be eaten with a side dish of parsley potatoes. It's good when you add the potatoes to your soup.