2 quarts of buttermilk (2%)
1 container of fat free plain organic Greek yogurt
2 lbs of cooked beets sliced (boiled or steamed work best)
1 whole cucumber chopped
3 hard boiled eggs chopped
1 large bunch of dill chopped
Whip together the buttermilk and yogurt. Add the beets, cucumber, eggs and dill. If you boiled the beets reserve some water and add it to the soup (colour is everything PLUS you'll get the benefit of any vitamins or minerals that leached into the cooking water). Refrigerate for at least an hour and then serve cold.