Cold Beet Borscht (Soup) - cooking recipe

Ingredients

4 -5 potatoes
3 -14 ounces size canned beets, finely shredded
1 small onion, finely grated
1 seedless cucumber, finely grated
3 hard-boiled eggs (chopped)
3 quarts buttermilk
1 (8 ounce) container sour cream
1 teaspoon dry dill weed
1/2 teaspoon salt
2 tablespoons white vinegar

Preparation

Note: Keep Buttermilk chilled.
Cube and boil potatoes in salted water for 15 mins, drain and set aside to
cool.
Using a hand grater; finely grate the onion and cucumber into a large bowl.
Thinly shred the beets, also using the hand grater, and add to bowl.
Now, add the buttermilk, sour cream, chopped eggs, salt, and dill weed. Stir until all ingredients are well blended.
Put some of the boiled potatoes in individual soup bowl, pour soup over, and
enjoy. (Sometimes, if I have green onions available, I will slice them up
and saute in margarine, and pour over the potatoes before adding the
buttermilk.) -- YUMMY!