Wash carefully beet greens and beetroots. Cut the beetroots in qurters and the beet geens into 0,5cm pieces.

Place the beet greens and beetroots into the pot with 200ml hot water. Add the lemon juice (so the soup keeps their beautiful color) and cook for 10 minutes on lower heat.

After 10 minutes set the soup aside until it has room temperature.

Add buttermilk, cream, minced garlic to the mixture and set aside.

In the mean while peel the cucombers and cut them into quarters and slice them thinly. Chop the hearbs. Add them to the soup and place it in the fridge for atleast 3 hours.

Serve cold with egg quarters.