Borscht(Cold Red Beet Soup) - cooking recipe

Ingredients

8 medium red beets
3 medium cucumbers
1 medium onion
2 tsp. sugar
5 oz. vinegar
2 bunches dill (fern part)
24 oz. sour cream

Preparation

Boil beets until tender.
Let cool for about 1 hour.
Peel and dice.
In large bowl, place diced beets, diced onion and diced cucumber.
Mix and add vinegar and sugar (mix together until sugar dissolves); add sour cream.
Tie two bunches of dill (with dental floss).
Mix in with the ingredients.
Stir gently.
Cover with Saran Wrap and marinate overnight.
Serve with buttermilk.