Ingredients for Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik)

• 450g beets with greens (about 2 medium beets)

• Koshersalt

• 2 Kirby cucumbers, peeled, coarsely grated (about 1 cup)

• 1 kosher dill pickle, coarsely grated (about 120ml ), plus 120ml pickle brine

• 350ml buttermilk or kefir (preferably low- or full-fat)

• 180ml soured cream

• 2 tablespoons chopped spring onions

• Nymalen svartpeppar

• 4 hard-boiled eggs, halved

• 4 teaspoons finely chopped dill

Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.

Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 teaspoons salt and 950ml water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.

Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, soured cream, and spring onions. Season with salt and pepper.

Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.

Soup can be made 2 days ahead; cover and chill.

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