Khlodnik

• ½ pound fresh beet greens
• 3 cups rich chicken stock
• 1½ cups</

Cook the beet greens in boiling salted water for 25 minutes. Drain, squeezing out any excess liquid, and chop.

In a large bowl combine the stock, kvass and sour cream. Stir in the cooked beet greens. Then add the dill, chives, cooked veal, radishes, pickle, cucumber and beet. Season with salt and pepper to taste. Stir in the sugar. Mix all the ingredients together well.

Cover th