This is a Russian summer favorite, perfect for lunch on a hot afternoon.

6 medium-sized beets
1 lemon, halved
1 large yellow potato, diced
1 hard-boiled egg, chopped
1 hardboiled egg yolk
2 tbsp pickled shredded horseradish
3 pickling cucumbers, peeled, quartered lengthwise and sliced
1/2 cup minced scallions
1/3 cup minced dill weed
3/4 lb bologna, diced (optional)
10 cups water
salt and pepper to taste
sour cream (optional)

– Preheat the oven to 425 degrees.

– Clean and trim the beets. Take one of the beets, drizzle with vegetable oil and sprinkle with salt, wrap in aluminum foil and roast until tender, about 1 hour. Cool, peel and dice.

– Peel and shred the remaining five beets.

— Bring water to a boil, add a pinch of salt and the shredded beets. Squeeze juice from one lemon half. Cover, reduce heat and let simmer for 1 hour. Take off heat, let cool, and then chill in the refrigerator for at least 6 hours or overnight. Strain before serving and discard the shredded beets.

— Combine the egg yolk with a pinch of Kosher salt, the horseradish and the juice of the remaining half of the lemon. Mash until smooth and stir into the soup. Adjust the seasonings

— Add diced potatoes, diced beet, chopped egg and diced bologna (if using) to the soup and serve.

— Serve the cucumbers, scallions, dill and sour cream separately.

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