Ingredients:

8 pounds red beets

3 long European seedless cucumbers or 1 3/4 pounds green cucumbers, peeled, cut in half lengthwise, and seeded with a teaspoon

3 yellow onions, cut into rough 11/2-inch dice

4 cups sour cream, plus more for garnish

2 cups Dijon mustard

1 1/3 cups balsamic vinegar

6 tablespoons sugar

Fresh sprigs dill, for garnish

 

Directions:

Wash the beets well using a vegetable brush to remove any caked-on mud, dirt and sand. Remove the stems and greens and reserve for another use. Place the beets in a large pot, cover with cold water, and bring to a boil. Reduce the heat so they are still boiling, but not raucously. Cook until tender (a skewer inserted in the center of each beet yields little resistance, keeping in mind that different-size beets cook at different times and also that, once removed from the water, the beets will continue to “cook” with their residual heat; overcooking diminishes flavor and color.)

 

Drain the beets in a colander. When they are cool enough to handle, peel them completely. The skins should slip off easily. (If you are concerned about staining your fingers, wear a pair of latex gloves.)

 

Cut the beets into large, rough dice. (If you are concerned about staining your cutting board, cut the beets carefully in your gloved hand.)

 

In a large, nonreactive bowl (glass, stainless steel or ceramic), combine the beets, cucumbers, onions, sour cream, mustard, vinegar, and sugar and mix well. This will look like a wet, purplish, chunky mystery salad at a bad potluck supper. Cover with plastic wrap and refrigerate a full 24 hours.

 

Place the mixture in the bowl of a food processor with the metal blade attachment and pulse until the soup is the consistency of coarse, wet sand. Serve well chilled, garnished with an additional spoonful of sour cream and a sprig of dill. 

 

Serves 6 to 8