250 ml milk 1 cup
125 ml sour cream 1/2 cup
30 ml white vinegar 2 tbsp
2 ml salt 1/2 tsp
5 ml sugar 1 tsp
3 eggs, hard-cooked & sliced
500 g beets, cooked, peeled & diced 1 lb
1/2 cucumber, finely chopped
375 ml cold water 1 1/2 cup
Combine milk, sour cream, vinegar, salt, sugar, eggs, beets and cucumber in a blender or food processor. Puree until smooth. Add water. Refrigerate at least 4 hours before serving.
Serves 6