Ingredients

• 1 bunch of beet tops with larger beets
• 500 ml vegetable broth or optionally water
• 400 g kefir or sour milk
• 400 g sour cream 18% (thick, from a cup)
• 2 tablespoons chopped chives
• 2 tablespoons chopped dill
• 2 small pickling cucumbers
• 1/2 clove garlic
• 1 teaspoon vinegar

Preparation

1. Rinse the beet tops thoroughly, cut off the beets, peel them, then chop into fine cubes. Chop the stalks and leaves of the beet tops finely as well. If there are many leaves, you don't need to add all of them.
2. Bring the broth or water seasoned with salt and pepper to a boil. Add the beets and thicker stalks, cook covered for about 15 minutes, over moderate heat, until the beets are tender. 5 minutes before the end of cooking add the leaves. Cool the broth (e.g. in a pot with cold water).
3. Add kefir or sour milk to the broth, sour cream, a tablespoon of chopped chives and a tablespoon of dill, one peeled and cut into small cubes or grated on a grater cucumber.
4. Season with grated garlic, salt, pepper and vinegar. Mix and chill in the refrigerator. Serve with boiled eggs, grated peeled cucumber and cooked young potatoes. Use the remaining chopped herbs to decorate the soup and potatoes.