Rinse, peel, finely chop or grate the beetroot. Cook in one liter of water until ready. It is essential not to overcook it. Pull the beetroot out and cool. Drain and cool the beetroot stock.
Wash and cook the unpeeled potatoes. Peel and dice the boiled potatoes.
Rinse, trim off both ends and slice the cucumbers.
Boil eggs and cut in halves.
Rinse and finely сhop the herbs. Any herbs will do.
Rinse, trim of both ends, and slice the garden radish.
Combine all the chopped vegetables, herbs, mayonnaise and sour cream with the beetroot stock. Add the salt, sugar, pepper and horseradish to taste. Squeeze the lemon juice adjusting the dish sourness.
The beetroot soup should sit for an hour in a cold place before being served. Pour it into bowls and dress with the half of an egg and parsley twig.