LITHUANIAN COLD BEETROOT SOUP

Boil beets until tender, about 45-60 minutes, then cool and peel.

Grate the cooled beets into a large bowl.

Finely chop cucumbers, radishes, and green onions; add to the bowl with beets.

Chop dill and add it to the mixture.

In a separate bowl, combine yogurt, buttermilk, lemon juice, salt, and black pepper.

Mix the yogurt mixture into the beet and vegetable mixture.

Add water to achieve desired consistency; stir well.

Chill the soup in the refrigerator for at least 1 hour.

Serve cold, garnished with sliced hard-boiled eggs.

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