Šaltibarščiai

Method

Boil the beetroots in salted water for 30-40 minutes until tender, then cool, peel and cut into thin julienne. Simultaneously, boil the potatoes until just cooked, then cut into small cubes. Dice the cucumber and finely chop the spring onions and fresh dill. Combine the vegetable stock with the beetroots and potatoes in a large bowl, then stir in the white wine vinegar and season with salt and pepper. Chill thoroughly in the refrigerator for at least 2 hours. Just before serving, stir in the soured cream until well combined, then ladle into bowls and top each portion with cucumber, spring onions, dill and a halved hard-boiled egg.