Cucumber Soup



  • 1 qt. sour cream
  • 1 qt. sour milk
  • 1 cup diced cucumbers
  • ½ cup cooked beets and young tops, chopped fine
  • 1 tablespoon green dill, cut fine
  • 1 tablespoon green onion, cut fine
  • 6 hard-cooked eggs


Peel and dice cucumbers. Scald, rinse in cold water and set in refrigerator for 3 hours. Combine all ingredients. Serve very cold with quartered hard-cooked eggs, or hot boiled potatoes sprinkled with chopped crisp bacon.