2 lbs. beets (6 medium), scrubbed and all but 1 inch of stems removed
1 small onion, peeled
¼ cup distilled white vinegar
¼ cup sugar
1 ½ teaspoons salt
¾ cup heavy cream
¾ cup sour cream
1 tablespoon lemon juice
2 tablespoons fresh dill, chopped
1. Place the beets, onion, 7 cups water, vinegar, sugar, and salt in a large saucepan. Bring to a boil over high heat. Reduce the heat to medium-low, cover partially, and simmer until the beets are tender and can be easily pierced with a skewer, about 45 minutes.
2. Remove and discard the onion. Transfer the beets to a cutting board and let cool slightly. Strain the liquid through a strainer lined with paper towel and reserve.
3. With a paper towel, rub the skin from beets. Grate half of the beets using the large holes on a box grater or a food processor fitted with a shredding disk. Refrigerate the grated beets until cold. Cut the remaining beets into large chunks. Place half of the cut beets in a blender. Add just enough cooking liquid to cover them by 1 inch and blend until very smooth, about 2 minutes. Transfer this mixture to a large container. Repeat with the remaining beets. Stir the remaining cooking liquid into the pureed beets and refrigerate until cold, about 2 hours.
4. Remove the pureed beets and grated beets from the refrigerator. Whisk the heavy cream and sour cream into the pureed beets until smooth and fully blended. Stir in the grated beets. (Soup can be refrigerated in an airtight container for up to 3 days.) Stir in the lemon juice and adjust the seasonings. Ladle the soup into bowls and garnish with the dill and other garnishes as desired. Serve immediately.--CooksIllustrated.com
This is the best recipe that I've found for beets yet! It was really delicious. We had it with left-over cole slaw and green beans--all from the CSA.