Cold Beet Soup

Reprinted with permission of Deborah Mincheff

Ingredients:

1 lb. beets

1 small onion, quartered

4 cups water

Kosher salt

2 Tablespoons. sugar

1-2 teaspoons lemon juice

Black pepper

Condiments: Sour cream or yoghurt, chopped cucumber, sliced scallion, diced cooked potato for garnish

Cooking Directions:

1.   Scrub beets and put into pot with onion and water.

2.   Season with salt. Cook until tender, about 40 minutes.

3.   Pour beet water through lined sieve into bowl.

4.   Peel and quarter beets.

5.   Add to blender with some beet liquid and purée. Add remaining amount of liquid in bowl.

6.   Add sugar, lemon juice, salt and pepper.

7.   Whisk in sour cream or yogurt and merely place a dollop of it onto of each bowl of soup. 

8.   Top each bowl of soup with one or all of the other condiments. 

Serves: 4

Wine Recommendations:  Rosé, Gamay, Dolcetto or any other light red wine.