Svekolnik (Beet Soup)
You will need a bunch of beets *with greens* for this soup.
Peel the beet roots and boil until almost done. (You may add some vinegar or lemon acid to the water, to make color more deep).
Add chopped beet greens and continue boiling until greens are soft.
Shred beet roots (not too finely), cool down the soup and put in the refrigerator. Boil 1-2 eggs, cut them and a cucumber into small pieces, mix and store separately. Serve cold. Before serving, add eggs and cucumber
to the soup (as much as you like; for me 2 eggs make 3-4 servings).
Add also some plain yogurt or light sour cream to your taste (In Russia we use kefir; I saw it in health food stores, but never tasted, so I don't know if it's the same). It might be possible to use something non-dairy instead, I never tried.