Peel the beets and cut them to halves (3-4 medium beets).
Bring 3 Liter water (a bit over 3 quart) to a boil in a big pot, add 1 table spoon salt, 1 table spoon sugar and the beets halves.
When the beets become soft (start checking with a fork or a toothpick after 30 minutes or so) turn the heat off.
Wait for the soup to cool off, and when it is cold enough so you are able to touch the beets with your hands, use a grater and grate them back into the water.
Add 3 table spoons vinegar or lemon juice and stir.
Put the soup in the fridge and wait for it to cool (a few hours).
For serving (do this only when ready to serve and according the the number of diners, then put the soup back in the fridge and make new toppings fresh when needed):
Serve each plate full of soup and top with 2 table spoons diced silken tofu, 2 table spoons chopped dill, 1 table spoons chopped scallions and half a cucumber (diced).
This is not exact science here, so if one of the diners likes more cucumbers feel free to add in more of those.
Serve cold.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%9e%d7%a8%d7%a7-%d7%a1%d7%9c%d7%a7-%d7%a7%d7%a8-%d7%a1%d7%95%d7%95%d7%a7%d7%95%d7%9c%d7%a0%d7%99%d7%a7/