·         16-oz. jar pickled whole beets, drained

·         2 cucumbers, peeled and seeded

·         7 cups chicken stock, chilled

·         2 cups sour cream

·         1/2 cup finely chopped sweet onion

·         3 tablespoon fresh lemon juice

·         1/4 cup chopped fresh dill

·         Dash of salt, or to taste

·         Sour cream and small sprigs of dill, for garnish

Cut the beets and cucumbers into a small julienne (approximately 1-inch x 1/4-inch).  Set aside.

In the food processor or blender, blend together the sour cream and 1 cup of the chilled chicken stock. Pour into a large bowl and whisk in the remaining stock. Stir in the beets, cucumbers and onion.

Stir in the lemon juice and chopped dill.

Cover and chill until very cold.

Taste to correct seasoning. Serve topped with the remaining sour cream and a sprig of dill.

Serves 8 to 10.