Svekolnik

• 2 bunches beets, including greens, 2 1/2 to 3 pounds
• 12 cups water
• 2 cups chopped onions
• 6 cloves garlic, chopped
• 1/2 cup white vinegar
• Salt and freshly ground pepper
• 2 cups diced cucumber
• 2 cups peeled, seeded and diced tomato
• 4 hard-cooked eggs, peeled and diced
• 1/2 cup dill, chopped fine
• 1/2 cup cilantro, chopped fine
• 1 cup scallions, diced fine
• 1 cup sour cream
• Additional vinegar, if desired

1. Chop beet greens fine.
2. Peel beets, and dice or shred.
3. Combine in large pot with water, onion and garlic.
4. Bring to boil, cover and simmer 1 hour.
5. Cool.
6. Add vinegar, and salt and pepper to taste.
7. Chill.
8. To serve, pour mixture into a large tureen; sprinkle with all remaining ingredients except sour cream and vinegar.
9. Serve sour cream and vinegar on the side.

bunches beets, water, onions, garlic, white vinegar, salt, cucumber, tomato, eggs, dill, cilantro, scallions, sour cream, vinegar

Taken from cooking.nytimes.com/recipes/4538 (may not work)