Chlodnik - Cold Polish Beet Soup

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.