3 large cooked red beets (or 5 small cooked beets)

2 quarts boiled and cooled water

1 quart buttermilk

1 medium onion or 3 green onions

4 cucumbers

1 Tbsp sea salt (or to taste)

1 tsp sugar

1 bunch fresh dill

4–6 boiled eggs (optional)

Sour cream (optional, for serving)

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Cook the Beets: Boil beets for 30–40 minutes until tender. Let cool, peel, and shred the beets.
Prepare the Liquid Base: In a large pot, combine 2 quarts of cooled water and 1 quart of buttermilk. Mix well.
Add the Beets and Seasonings: Stir in shredded beets, 1 tbsp salt, and 1 tsp sugar. Adjust seasoning to taste.
Add Vegetables and Dill: Slice onion (or green onions), dice cucumbers, and add them to the pot along with chopped fresh dill. Stir well.
Chill the Soup: Refrigerate the soup for at least 3 hours to allow the flavors to meld and the soup to chill.
Serve: Serve the soup cold, garnished with boiled eggs and a dollop of sour cream if desired.

For a vegan version, use a dairy-free buttermilk substitute (like cashew milk with lemon or vinegar).

Add a spicy twist by incorporating red pepper flakes or finely chopped hot peppers.

Additional vegetables like carrots or radishes can be added for extra crunch.