Chilled Lithuanian Borscht

1lb Red Dog Farm Beets
½ Red Dog Farm English cucumber
2-3 hardboiled eggs
4-5 Scallions
1 bunch Red Dog Farm Dill
1 qt unsweetened kefir or buttermilk
1 qt cold water
3 Tbsp sour cream
Salt to taste

Boil beets and skin them once they have cooled. Using the largest holes on a grater, grate skinned beets into a large pot or bowl. Chop eggs, scallions, dill, and cucumber and add to the bowl as well. Add sour cream and salt to taste and mix well. Pour in the kefir or buttermilk as well as the water, stir well, and place in the refrigerator for at least an hour to allow flavors to meld. Serve cold. A traditional accompaniment is a baked potato, which can be added to the soup as desired.