Cut the English cucumber in to cubes

Choose boiled (not pickled!) Beetroot, they sell them whole boiled at the supermarket, and I check so that they are large and not red but Purple coloured. When they are a deep red burgundy colour they are overcooked and don't taste nice, also the end colour of the dish is affected.
So you must choose deep purple colour ones. Box grate them.

Dice hard boiled eggs. I like a lot of eggs, so I add 6 but you can add however many you want. The hard boiled egg yolk gives a silky velvety texture and a rich taste.

Traditionally Kefir/leban is used, but nice Kefir is hard to find where I live, so I use Greek yogurt and 1L of water. I actually prefer it with Yogurt.

For last, add 1 or 1.5 teaspoons of salt. Mix everything well. And let sit in the fridge for a few hours so it cools down and all the flavours mingle together. Best results are if left over night. So the beetroot juices seep out and saturate the colour of the soup.

Serve it with some potatoes on the side. It complements meat dishes well.