Steam the beet until soft. Then peel and grate coarsely. Hard boil the eggs.
Chop the egg whites, mash the yolks with salt and the finely chopped chives with a fork to intensify the chive flavor.
Peel the cucumbers and cut them into small cubes. Mix the buttermilk with sour cream and water and stir in the prepared ingredients. Add the lemon juice to get a slightly sour taste. Finely chop the dill and sprinkle over the soup before serving. It is traditionally served with boiled potatoes.