1Place the beets in a medium pot or Dutch oven. If there are greens still attached, wash and chop them (and the stems) and add them to the pot too. Cover with water or stock and bring to a simmer; cook until the beets are tender. Remove from the heat and set aside to cool completely.
2Stir in the cucumbers, pickle, radishes, green onions, buttermilk and sour cream, and add more stock if the soup seems thick. Season with salt and pepper and Vegata, if you have it. Stir in some dill and/or chives, saving some to sprinkle on top. Refrigerate for at least an hour, or for up to a few days.
3Serve well chilled, garnished with hard boiled egg halves. Serves 4.