Buttermilk Beet Soup

Now about that new soup!

Let me say first that reviews were mixed. It's a simple style of a summer borscht (unlike a winter borscht that is hot with chunks of beef). I liked it a lot. Zack initially declared that he loved it as much as the peachy-melon (very sweet) soup. But then, after James made a yucky face upon tasting it, Zack declared that he didn't like it after all. Now, I'm not certain the two were related, but... James later said it was good, it just was hard to process the beet flavor in a soup. He had a (very tiny) second helping, I think trying to be supportive. That's something, right? Zack didn't come back around, though he did finish his small initial serving (our policy is that he doesn't have to eat anything he doesn't want to, but that if he doesn't finish his food he's clearly too full for seconds or dessert. He loves dessert, so you understand how it goes).

Sammy was another story - Sammy loved the soup! He had four servings of it, after already having two crab cakes, some olives and an entire banana! He kept making his version of the sign for "more" (which looks a lot like clapping) until we cut him off and found him some more fruit. After all, I can't remember if he's ever had beets before, so how much should he really eat on first exposure! He liked it so much he was content to play with the spoon and bowl, trying to get just one more bite.

Maybe you'd like it too. It's definitely pretty!

Buttermilk-Beet Soup
2 cups buttermilk
5 small, cooked and peeled beets -or- 1 can beets, drained
1/2 t salt
1 t dill (or 1 T fresh dill) + extra for garnish
chopped cucumber for garnish

Puree buttermilk, beets, salt and dill with a few ice cubes. Serve chilled, topped with dill and cucumber.