Pantry Must Haves
1 jar pickled or sweet slivered beets (juice, too)
1 large can Sacramento tomato juice

1 medium cucumber – partly peeled and seeded; chopped into thin pieces.

1/2 bunch (around 4 – 6) radishes – trimmed, halved, chopped into thin pieces.

3 scallions – all of the white portion and ½ of the green tops; cut in half lengthwise – then finely sliced; 

1 cup sour cream (or ½ plain yoghurt and ½ sour cream)

Fresh dill - minced.

Salt/pepper

Put scallions into a large bowl bowl, add salt and 2 -3 T sour cream and mash together. Pour half of the tomato juice and sour cream into bowl.
Whisk together to make a smooth blend [or put the scallions, dill and a little tomato juice and beet juice together with the sour cream/yoghurt in blender for a few turns].  
Add minced dill.
Add radishes, cucumbers and slivered beets with juice.
Add remaining tomato juice; shake well.
Add salt/pepper to taste.
OPTIONAL: Add a dash of Tabasco to taste, or add a chopped chili.
Cover and chill well; best served when very cold.

When serving, top each bowl with a dollop of sour cream (or yogurt) and a sprig of fresh dill

ENJOY!