1. Grate the beets; place in an earthenware container with 2 tablespoons of vinegar; let marinate one hour. 2. Peel and cut the vegetables (except the beets) into small dice; cook the diced potatoes in boiling water with a pinch of salt, drain and reserve. 3. Place the beets in a saucepan and cover with 8 cups of water; bring to the boil; reduce the heat and let cook for 10 minutes. 4. Add a pinch of salt and a teaspoon of sugar; cook 10 minutes longer. 5. Drain the beets, reserving the cooking liquid. 6. While the beets are cooking, bringing alarge pot of water to a boil. 7. Peel the shrimp; place into boiling water and cook until they are pink (do NOT overcook). 8. Drain and chop coarsely. 9. Place the beet cooking liquid into a bowl, whisk in the sour cream, add the beets, radish, green onion, cucumber, potatoes, shrimp, lemon juice, dill and the remaining tablespoon of vinegar. 10. Season with pepper, salt and ½ teaspoons sugar, cover and refrigerate for two hours. 11. Pour into serving bowls, sprinkle each with dill fronds and chopped hard-boiled eggs, and garnish with lemon slices if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
