1 lb. red beets
2 cucumbers
3 eggs
2 c. sour cream
4 c. buttermilk
2 scallions
Pinch of fresh dill
Salt

Cook whole beets; cool them. Peel and grate coarsely. Peel cucumbers; cut into little squares. Chop the hard boiled eggs, chop the scallions.

Mix everything together. Pour buttermilk; add sour cream, salt to taste. Stir well. Put in refrigerator to cool. Serve with boiled young potatoes sprinkled with chopped dill.