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Svekolnik (pronounced sveh-KOL-nik)

2-3 medium-sized raw beets with leaves (more, if desired)
1 l/1 qt beet 'broth,' i.e. liquid in which the beets were cooked
lemon juice to taste
sugar to taste
1 hard-boiled egg or just egg white, chopped if desired
50 g/1.6 oz spring onions, chopped
2-3 medium-sized cucumbers, diced
2 tablespoons sour cream
5 g/0.16 oz parsley, chopped
5 g/0.16 oz dill

Wash the beets, cut off and reserve the leaves and cook beets in
water with lemon juice added, until soft. Take the beets out, let
cool and peel them. Strain and chill the 'broth'. Julienne or
dice the beets, combine them with the 'broth,' add sugar, eggs,
chopped beet leaves, spring onions, and cucumbers. Mix in sour
cream. Before serving, garnish with parsley and dill. If desired,
one can also add cooked diced potatoes and/or peeled and diced raw
apples.

It might be a good idea to add some beet kvass (fermented beet
juice). In Germany, I can find it bottled. If you can't, you can
easily prepare your own. Here are some typical recipes (of kvass
and of simple infusions):

Simple beet infusion

Peel the beets and grate them. Cover with boiling water and put
in a warm place for 3-4 days. The ratio of beets to water is 1:2
by weight.

Boiled beet infusion

Peel and coarsely grate the beets. Cover with a cup of hot meat
broth, add citric acid and bring to the boil over high heat. Take
from the heat and let stand for 30 minutes.

Beet-bread kvass

Cube 0.5 kg (a bit over one pound) black rye bread, cover with 1.5
l (1.5 quart) warm boiled water, add 6 peeled and sliced beets and
let stand for 2 days (in the sun during the day and in a warm place
during the night. On the third day, strain.

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