1 lb. frozen shrimps
1 lb. peeled, grated beetroot
16 oz. sour cream
2 sliced leeks
1 tbsp. lemon juice
2 c. cold water
1 c. cucumber, cubed
2 tbsp. dill
1 tsp. salt
1 tsp. white pepper
1/2 tsp. sugar
1 tbsp. vinegar

Cook the beetroot in the water for about 10 minutes in an uncovered pan. Reduce the temperature and add the vinegar, salt and sugar and leave to simmer for 30 minutes. Drain the beetroot in a fine sieve. When the cooking liquid is cold, whisk in the sour cream, using an egg whisk. Boil the shrimps separately. Add the beetroot and shrimps and all the remaining ingredients. Season to taste, then chill.