Cold Beet Soup with Shrimp and Potatoes (Poland)

Ingredients

500 g beets
500 g raw shrimp
2 litres water
250 ml sour cream
4 tbsp. chopped dill
3 tbsp. red wine vinegar
3 tbsp. fresh lemon juice + one sliced lemon
1½ tsp. sugar
4 green onions
4 pink radishes
3 hard-boiled eggs
3 potatoes
2 cucumbers, peeled and seeded
Salt and pepper

Directions

Peel and cut the vegetables (except the beets) into small dice; cook the diced potatoes in boiling water with a pinch of salt, drain;
grate the beets; place in an earthenware container with the vinegar; let marinate one hour;
place the beets in a saucepan and cover with 2 litres of water; bring to the boil; reduce the heat and let cook for 10 minutes;
add a pinch of salt and a teaspoon of sugar; cook 10 minutes longer; drain the beets, reserving the cooking liquid;
peel the shrimp; place into boiling water and cook until they have changed colour; drain and chop coarsely;
place the beet cooking liquid into a bowl; whisk in the sour cream; add the beets, radish, green onion, cucumber, potatoes, shrimp, lemon juice, dill and the remaining tablespoon of vinegar;
season with pepper, 3 tsp. salt and ½ tsp. sugar; cover and refrigerate for two hours;
pour into a tureen; sprinkle with dill fronds and chopped hard-boiled eggs; garnish with a slice of lemon if desired.