1 can chicken broth
1 can sliced beets (sm. dice)
8 oz. sour cream
1 tsp. dill weed
1/4 c. lemon juice
Pepper to taste
Salt to taste
1 onion, grated
1 or 2 cloves garlic, mashed

GARNISH:

Hard boiled eggs, chopped (sieve the yolks)
Cucumber, seeded & chopped

Combine all ingredients except sour cream. Put sour cream in a bowl and to it add some of the mixture. When thoroughly combined, pour the sour cream mixture back into the remaining chicken broth-beet mixture.

Chill well, garnish and serve. Nice for lunch, or summer supper with a salad and rye, black or French bread.