Chilled Beet and Buttermilk Soup
This Polish-inspired chilled soup is perfect for when it is hot and steamy outside, and you can't beat the color of a beet!
Ingredients
2 lbs beets, preferably red but any color will work
1 onion, slcied thinly
4 cloves garlic, sliced thinly
1/4 cup apple cider vinegar
3 cups water
1 tsp salt
1 cup buttermilk
Method
- Heat oven to 375F
- Wash the beets and then place them in a baking dish with 1/4 cup of water, cover, and steam-roast until tender, then remove from the oven and remove the skins either with a paring knife or by rubbing them with a towel
- While the beets roast, toss the onions and garlic with olive oil and a big pinch of salt, and place in a roasting dish and bake uncovered until soft
- When the onions are soft, remove from the oven and add the vinegar scrapping up any browned bits that were on the pan
- In a blender buzz the beets, cooked onion mixture, water and salt into a smooth soup
- Finish with the buttermilk and taste to adjust the seasoning adding more salt and vinegar as desired
