• 1 Quart of borsch, refrigerated
• 3 hard boiled Country Hen eggs cold and sliced
• 1 European (or substitute American) cucumber sliced thin
• 8 tsp. of sour cream
• 1 bunch of dill finely cut

In a bowl add the borsch. Take the sour cream to a separate cup and slowly add some of the borsch whle mixing to prevent clumping. Alternatively, one can add the borsch and sour cream to a Warring blender and mix. The sour cream and borsch are combined; cucumbers and dill are then added. Finally, a layer of cut eggs is floated on top of the soup.