- 3 beets with leaves and stems – beets peeled and chopped, leaves sliced
- water to cover
- 1 cup chicken stock
- 1 small cucumber, grated
- 1 hard-cooked egg, chopped
- 1/3 cup chopped fresh dill
- 3 small green onions, thinly sliced
- 1 pint buttermilk
- 1/2 cup sour cream
- 1/3 lemon, juiced
- 1/2 teaspoon ground black pepper
- Cover beets with water in a pot and bring to a boil; cook until tender about 15 minutes. Remove from heat and stir in chicken stock. Allow beets to cool.
- Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets. Cover and refrigerate at least 2 hours before serving.