Instructions

1. Peel the potatoes and cut them into sticks about 1 cm (1/2 inch) thick.
   
2. Place the potatoes in a pot, add a pinch of salt, and pour in 1.5 liters of water. Bring to a boil, then simmer over medium heat until the potatoes are almost tender (about 10 minutes). Skim off any foam that forms on the surface.
   
3. Meanwhile, bring another pot of water to a boil for the eggs. Once boiling, salt the water slightly and gently lower in the eggs. Boil for 13 minutes, then transfer them to a bowl of very cold water to cool completely.
   
4. While the potatoes and eggs are cooking, peel the cooked beets and grate them coarsely.
   
5. When the potatoes are nearly done, add the grated beets to the pot. Stir, bring to a boil, and cook for another 5 minutes, skimming off any foam.
   
6. Remove the pot from the heat, stir in the vinegar, and mix well. Let the soup (holodnik) cool to room temperature, then refrigerate until fully chilled.
   
7. Prepare the topping: peel the cooled boiled eggs and chop them along with the cucumbers, chives, and dill. Mix everything together in a bowl.
   
8. Serve the holodnik cold. Top each portion with the egg and cucumber mixture, a spoonful of sour cream, and salt to taste.