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Pdf2 or 3 Tbsp dill (fresh is best, but you can use dried)
kosher or sea salt
2 bunches green onions, sliced crosswise, green parts only
2 cucumbers, peeled, seeded, and chopped
1 lb. sour cream
2 cans diced or julienned beets (best to roast fresh yourself, but ok to use canned!), reserve juice for later
4 to 6 hard-boiled eggs, chopped
½ gallon buttermilk
Chop the dill fine or place dried dill in a large earthenware bowl. Add chopped green onion, green parts only. Sprinkle over with about 1 Tbsp. coarse kosher or sea salt and then crush the salt into the herbs and onion with a heavy spoon. Add the cucumbers and mix in the sour cream. Add the beets and the buttermilk. Stir to blend. Add the reserved beet juice and the chopped hard-boiled eggs. Add more salt to taste. Cover the surface of the bowl with dill until it appears mostly green. Chill before serving.
Serve with hot boiled or lightly fried potatoes.