Ann Maminskas, in memory of Genevieve Maminskas (Lithuanian)

• 3-4 large beets
• 2 c. cold water
• ½ medium onion, finely minced
• Fresh dill leaves
• Salt, ½ t. or more
• 1 c. sour cream
• ½ qt. buttermilk (2 c.)
• 1 cucumber, peeled, seeded, and diced

Cook till tender, then peel and cube 3 to 4 large beets. (Or cut into shoestrings.)

Boil about 2 cups cold water; place in refrigerator to chill.

In large bowl, mash onion with fresh dill leaves (about 1 tablespoon or so when pulled from stem) and salt (to taste), using back of a wooden spoon. Mix 1 cup sour cream into onion mixture. Then add ½ quart buttermilk, the prepared beets and the cucumber chunks. Stir to blend.

If soup is too thick, add a cup or so of the chilled boiled water. Serve cold. (Chilling soup overnight improves its flavor. Stir to blend ingredients before serving the next day).