• prep: 30 min
• cook: 1 hr 20 min
• total: 1 hr 50 min

servings:

This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that makes it even more unforgettable.

• 1 pound beets with greens (about 2 medium beets)
• Kosher salt
• 2 Kirby cucumbers, peeled, coarsely grated (about 1 cup)
• 1 kosher dill pickle, coarsely grated (about 1/2 cup), plus 1/2 cup pickle brine
• 1 1/2 cups buttermilk or kefir (preferably low- or full-fat)
• 3/4 cup sour cream
• 2 tablespoons chopped scallions
• Freshly ground black pepper
• 4 hard-boiled eggs, halved
• 4 teaspoons finely chopped dill

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