Its preparation starts with young beets being chopped and
boiled together with their leaves. After cooling them down, the soup is usually
mixed with sour cream, soured milk, kefir or yoghurt (depending on regional
preferences). Typically, raw chopped vegetables such as radishes or cucumbers
are added and the soup is garnished and flavored with dill or parsley. Chopped,
hard-boiled eggs are often added. The soup has a rich pink color which varies in
intensity depending on the ratio of beets to dairy ingredients.