Chaladnik Khaladnik Miensk-style

Bring the water to a boil in a large pot, then add the sorrel and beetroots cut into small matchsticks or thin slices, and cook for 10-12 minutes until the beetroots are just tender.

While the vegetables cook, hard-boil the egg in a separate pot of boiling water for about 10 minutes, then cool, peel, and chop finely.

Remove the pot from heat and allow the sorrel and beetroot mixture to cool to room temperature, approximately 15 minutes.

Dice the fresh cucumbers into small cubes and finely chop the green onion, separating the white and green parts for different flavor profiles.

Once the sorrel and beetroot broth has cooled, transfer it to a large mixing bowl and add the yoghurt and sour cream, stirring until smooth and well combined.

Stir in the sugar and salt to taste, adjusting the seasoning as needed for balance between sweet, salty, and tangy flavors.

Add the diced cucumbers, chopped green onion whites, and roughly chopped dill to the broth, stirring gently to combine.

Refrigerate the chaladnik for at least 1 hour until thoroughly chilled, or overnight for deeper flavor development.

Ladle the cold soup into bowls and top each serving with a portion of the chopped hard-boiled egg and reserved green onion tops.