How to make
Wrap the beets in foil and roast them in a heated oven, until they soften.
Leave them to cool and peel and grate them on a coarse grater.
Dice the cucumber and two of the eggs. Finely chop the dill and garlic.
Combine all of the ingredients in a bowl and mix.
Add as much salt as you like, the water and finally the sour cream.
Mix the cold soup well with a slice of egg and a sprig of parsley.
The cold beetroot soup is very tasty.
