This Lithuanian family formula from the old nation makes a wonderful summer soup! Present with warm Yukon Gold potatoes.
1 quart buttermilk
1 pound beets, peeled and shredded
1 large English cucumber - peeled, quartered, and sliced
¼ cup minced chives
1 bunch fresh dill, minced
Spot the eggs into a pan in a solitary layer and spread the eggs with water by 1 inch. Spread the pan and heat the water to the point of boiling. Expel from the warmth and let the eggs remain in the high temp water for 15 minutes; channel. Cool the eggs under virus running water in the sink. Strip and cleave the eggs.
Empty the buttermilk into a huge bowl; include the eggs, beets, cucumber, chives, and dill. Mix tenderly to consolidate. Chill in fridge for 1 entire day before serving.