4 large beets
1 red onion, sliced
2 tablespoons red wine vinegar
2 tablespoons sugar
1 pint buttermilk
salt and pepper, to taste
2 tablespoons chives, chopped
2 tablespoons sour cream or crème fraîche
Servings: 4
1. In a medium saucepan, combine beets, onion, vinegar and sugar with enough water to cover. Bring to a boil, reduce heat and simmer until tender, about 30 minutes. Strain, reserving liquid for later use.
2. Purée beets using a blender or food processor, adding enough of the reserved liquid to facilitate a smooth purée.
3. When cooled to room temperature, stir in the buttermilk and season to taste with salt and pepper. If the soup is too thick, dilute it with some of the reserved cooking liquid. Chill thoroughly.
4. Garnish with freshly chopped chives, and a quenelle of sour cream or crème fraîche.
1 red onion, sliced
2 tablespoons red wine vinegar
2 tablespoons sugar
1 pint buttermilk
salt and pepper, to taste
2 tablespoons chives, chopped
2 tablespoons sour cream or crème fraîche
Servings: 4
1. In a medium saucepan, combine beets, onion, vinegar and sugar with enough water to cover. Bring to a boil, reduce heat and simmer until tender, about 30 minutes. Strain, reserving liquid for later use.
2. Purée beets using a blender or food processor, adding enough of the reserved liquid to facilitate a smooth purée.
3. When cooled to room temperature, stir in the buttermilk and season to taste with salt and pepper. If the soup is too thick, dilute it with some of the reserved cooking liquid. Chill thoroughly.
4. Garnish with freshly chopped chives, and a quenelle of sour cream or crème fraîche.
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