Fill a large sauce pan with water and bring to a boil.

Remove the tops of your beets, and boil for 40 minutes.

Chop green onions and cucumbers.

In a large bowl, mix stock, yogurt, vinegar, sugar, lemon, salt and pepper.

Then add in cucumbers, green onions and dill.

When the beets are cool, reserve the liquid and peel and chop them into small pieces.

Add 2 cups of the beet juice to the stock mixture.

Lastly, add the chopped beets to the soup.

Chill to serve cold. Garnish with Greek yogurt and dill.