French Cold Beet Soup - beets

Method

• Peel the beets and the onions.
• Cut them into chunks, and toss them together in a large soup pot.
• Pour in about 2 quarts of water, or enough to cover the vegetables by an inch or so.
• Add the garlic, sugar, and salt and freshly ground pepper to taste.
• Bring to a boil, skimming the surface of any impurities that rise.
• Lower the heat, cover, and simmer for about an hour, or until the beets are cooked.
• 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.
• Stir in the vinegar.
• Adjust the thickness and seasoning of the soup to your taste, adding more beet broth if you want a thinner soup.
• 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.