How to make it

  • Clean and dice the vegetables;
  • grate the beet; place in a bowl with the vinegar and marinate for 1 hour;
  • place the beet in a saucepan and cover with 2 liters (8 cups) water; bring to a boil; reduce the heat and cook for 10 minutes;
  • add a pinch of salt and 1 tsp. sugar; cook for 10 minutes longer; drain the beets, reserving the cooking liquid;
  • peel the shrimp; place in boiling water and remove once they change color; drain and chop coarsely;
  • pour the cooking liquid from the beets into a bowl; whisk in the sour cream; add the beets, radish, green onion, cucumber, shrimp, lemon juice, dill and remaining spoonful of vinegar;
  • season with pepper, 3 tsp. salt and 1/2 tsp. sugar; cover and refrigerate for 2 hours;
  • pour into a tureen; sprinkle with dill and chopped hard-boiled egg; float a slice of lemon on top if desired.
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