Refreshing Beetroot Cucumber Soup

Start by boiling the beets until they are tender (about 30–40 minutes depending on size). Once cooked, let them cool, then peel and chop them into small pieces.

Chop the Vegetables:
Peel and chop the cucumbers into small chunks. Set aside. Chop the green onions and dill finely.

Boil the Eggs:
Boil the eggs to your desired level of doneness (usually 10 minutes for hard-boiled). Once cooled, peel the eggs and chop them into small pieces.

Assemble the Soup:
In a large bowl, combine the chopped beets, cucumbers, boiled eggs, green onions, and dill. Stir to mix all the ingredients.

Add Lemon Juice:
Pour the lemon juice over the ingredients and toss to combine. You can also season with a pinch of salt and pepper to taste.

Chill and Serve:
Place the soup in the refrigerator for at least an hour to chill and allow the flavors to meld. Serve cold for a refreshing summer treat.

Serving and Storage Tips:

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