French Cold Beet Soup

1. 1

   Peel the beets and the onions.

2. 2

   Cut them into chunks, and toss them together in a large soup pot.

3. 3

   Pour in about 2 quarts of water, or enough to cover the vegetables by an inch or so.

4. 4

   Add the garlic, sugar, and salt and freshly ground pepper to taste.

5. 5

   Bring to a boil, skimming the surface of any impurities that rise.

6. 6

   Lower the heat, cover, and simmer for about an hour, or until the beets are cooked.

7. 7

   When the soup has cooled off, ladle the vegetables and some of their broth into a blender, and puree to the consistency of a thick soup.

8. 8

   Stir in the vinegar.

9. 9

   Adjust the thickness and seasoning of the soup to your taste, adding more beet broth if you want a thinner soup.

10. 10

    Serve cold in soup bowls with a dollop of the sour cream, creme fraiche, or yogurt and a sprinkle of the dill, chervil, or mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.