625 g medium beets, trimmed 1 1/4 lb
250 ml sour cream 1 cup
125 ml fresh orange juice 1/2 cup
50 ml raspberry vinegar or red wine vinegar 1/4 cup
15 ml honey 1 tbsp
ground white pepper
250 ml buttermilk 1 cup
1 apple, peeled & diced
Cook beets in large pot of boiling water until very tender, about 50 minutes. Drain beets; cool slightly. Peel and coarsely chop. Transfer beets to food processor. Add sour cream, 1/2 cup (125 ml) orange juice, vinegar, honey and blend until smooth. Season to taste with salt and white pepper. Pour into large bowl and whisk in buttermilk. Thin soup with more orange juice, if desired. Cover and refrigerate until cold, about 2 hours. Garnish soup with diced apple, if desired, and serve.
Serves 6