Cook the beetroot and, when quite tender, remove from the water and rub through a sieve. Add the chopped beet tops, and cover with either the cucumber or the beet juice. Stand for 1 hour in a warm place. Then stir in the sour cream gradually, add the veal, cut in dice, the chopped dill and chives, the shelled prawns, the sliced cucumber, the hard-boiled eggs, quartered, and season with salt and pepper. This soup should be iced.
The veal, prawns, eggs, etc., are sometimes served separately.