Cucumber Soup



  • 2 qts. sour cream
  • 1 tablespoon green dill, cut fine
  • 1 tablespoon green onion, cut fine
  • ½ cup cooked beets and young tops, chopped fine
  • 1 teaspoon parsley, chopped very fine
  • ¼ cups chopped cucumbers
  • Salt and pepper


Peel and chop cucumbers, scald and set in refrigerator for a couple of hours. Combine all ingredients. Make this soup the day before. Serve very cold with 3 ice cubes in each plate. Serve with croutons or toasted Rye Krisp.