A cross between okroshka and beetroot, a simple and healthy cold soup for hot summer days.
Wash the beets with a brush, wrap individually in foil and bake in a preheated oven at 200°C until soft, about 45 minutes. Rinse with cold water, peel and cut into small cubes.
Cucumbers, if necessary, peel the hard skin, cut into cubes of the same size as the beets. Peel the garlic. Finely chop the dill and salted garlic, mix with beets and cucumbers.
Put vegetables in a saucepan or bowl, pour yogurt, salt, pepper, mix and refrigerate for 2-4 hours.
Before serving, dilute the soup with ice-cold sparkling water to the desired thickness. Serve with Borodino bread.