6 Beets, large 2 Quarts water 2 Tbsp salt 2 Large cucumbers, thinly sliced 1/2 Cup sour cream 3 Scallions, chopped

Wash and scrub beets. Cut off leaves; use stalks. Cook beets and stalks in saucepan with water until tender, adding salt and vinegar while cooking. Remove beets and stalks from soup. Strain liquid through fine sieve. Add sugar and a little more vinegar, if desired. Peel beets, cut into julienne strips. Place beets back in soup. Bring to a boil. Put cucumbers, scallions into soup. Chill thoroughtly. Add sour cream before serving. Yield: 6 servings.