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)
⅓ cup chopped fresh dill
3 small green onions (thinly sliced)
1 pint buttermilk
½ cup sour cream
⅓ lemon (juiced)
½ 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.
