Makes about 7 cups.

INGREDIENTS

  • 1 cup finely chopped onion
  • 2 cups thinly sliced celery
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 1 1/2 pounds beets, peeled and cut into 1-inch pieces
  • 1 tablespoon red-wine vinegar plus additional to taste
  • 3 cups low-salt chicken broth
  • ice water for thinning soup
  • sour cream, seasoned with bottled horseradish, and minced fresh chives for garnish

    DIRECTIONS

    In a heavy saucepan cook onion and celery in oil with sugar and salt and pepper to taste over moderately low heat, stirring, until softened and add beets, 1 tablespoon vinegar, and broth. Simmer mixture, covered, 35 to 40 minutes, or until beets are very tender.

    In a blender purée mixture in batches until very smooth, transferring as puréed to a bowl. Chill soup, covered, at least 6 hours or overnight.

    Thin soup with ice water and season with additional vinegar and salt and pepper.

    Garnish soup with sour cream and chives.