Ingredients: 1 cup chopped baby beet greens and little roots 1/2 to 3/4 cups ham 2 cups boiling water 1-1/2 to 2 qt. sour milk 1 peeled cucumber 1 bunch radishes 1 bunch green onions 3 tsp. freshly chopped dill Salt, pepper and sugar
Directions:1. Place 1 cup chopped baby beet greens and roots (smaller than a radish) and 1/2 to 3/4 cup diced boiled ham (or diced cooked veal) in pot with 2 cups boiling water. Simmer for 15 minutes. Cool. 2. Add 1-1/2 to 2 quarts sour milk beaten smooth with wire whisk or commercial buttermilk, 1/2 cup fork blended, pourable sour cream, peeled cucumber, bunch radishes, bunch green onions (all vegetables chopped and shredded) and dill. Add a little salt, pepper, and sugar (optional). Sour to taste with a little dill pickle juice or lemon. Refrigerate overnight for flavors to intermingle or at least 5 hours. 3. Serve cold over sliced hard-boiled eggs. |