Wash the beet greens thoroughly. Dice the small beetroots, cut the leaves and stems into smaller pieces. Put the diced beetroot into a pot, pour in a little water (about 600 ml) and simmer for about 5 minutes. After this time, add the leaves and stems and cook for another 3 minutes or until they are soft. Add lemon the juice and sugar, season with salt and black pepper to taste. Set aside, and let it cool.

Peel and cut the cucumbers into small cubes, grate the radishes. Chop the dill and chives.

Add the buttermilk, kefir, cucumbers, radishes, dill and chives to the pot with cooked beet greens. Mix thoroughly.

Put in the fridge to cool completely. Serve with a hard-boiled egg. Enjoy your meal!