Prepare the beets by placing them in a large pot, covering with water, adding salt and vinegar, and boiling until tender (30-45 minutes). Drain and cool.

Peel and grate the cooled beets into a large mixing bowl.

Dice the cucumber and add it to the bowl with the beets.

Slice the green onions and chop the dill, then add them to the mixture.

Add the minced garlic and kefir or yogurt, stirring gently until the mixture turns pink.

Adjust the consistency with cold water, adding half a cup at a time.

Season with lemon juice, salt, and pepper, then refrigerate for at least 2 hours or overnight.

Before serving, stir the soup, pour into chilled bowls, and garnish with halved hard-boiled eggs and fresh dill.