We’re discovering just how healthy beets are – and it’s the perfect season for using those beautiful farmer’s market beets and enjoying a delicious cold meal. This savory sweet/sour soup is a delight on a warm summer day.

Prep time: 30 minutes; Cook Time: 1 hour

Serves 6

Ingredients

10 large beets, peeled, washed and grated (It’s hot; use your food processor! Just cut the beets into chunks first.)

2 1/2 quarts water

1 minced onion

3 Tablespoons sugar juice of 2 lemons

1 minced garlic clove

2 beaten eggs (Vegans note: optional.)

8 small potatoes, boiled (You can cook them in the microwave if you don’t want to mess with the stove any more.)

1 cup sour cream or plain yogurt (non-dairy is fine)

1 teaspoon Kosher salt

Instructions

Place the beets, water, salt, onions and garlic in a large pot. Bring to a boil, then cook on low heat for 1 hour. Add the lemon and sugar and cook for another 10 minutes.

Remove from heat. If you want to add the egg, do so gradually—but stir constantly. Keep stirring to prevent the egg from curdling. Check seasonings. When cool, refrigerate.

Serve cold. Add a small potato if desired, and a dollop of sour cream/yogurt.