This is a recipe that’ll bring beet-haters around, and it’s a shocking pink color that’ll thrill kids and adults alike. You can substitute yogurt for some or all of the buttermilk, but the sour cream adds a nice tartness. This is great served chilled.
3 medium beets, trimmed 2 medium carrots, trimmed 1 cup cultured buttermilk ½ cup sour cream, plus extra for garnish ½ cup orange juice salt & pepper to taste 1 small bunch chives for garnish
Place the beets in a pot of boiling water & cook until very tender, about 45 minutes. Halfway through the cooking process, add the carrots. Remove the vegetables to a work surface & let cool. Remove the beet skins, and cut the vegetables into chunks. Reserve 1 cup of the vegetable broth.
Combine the buttermilk, sour cream, orange juice & vegetable broth in a medium size bowl.
In a processor fitted with a metal blade, puree the beets & carrots. Slowly add buttermilk mixture to the pureed vegetables.
Transfer soup to a cooking pot; warm over medium heat. Season with salt & pepper. Garnish each serving with chives plus additional sour cream if desired.
