This soup is meant to be eaten cold, but I also tried it at room temperature and heated through. All three bowlfuls were good–I preferred the warmed up version, but, I’m not all that keen on cold soups. You could cook the beets in the broth; this would add extra beetitude to the soup. I would chop up the beets first if I chose this route.

3 large beets, roasted, or otherwise cooked
1 c cooked, saucy rhubarb, unsweetened
3 – 4 c broth, divided
1 T vinegar–white wine, balsamic, sherry, apple cider…
1 T sugar, optional
2 T chopped fresh herb
salt and pepper, to taste
sour cream, yogurt, or crème fraîche, for serving, optional

1. Peel the cooked beets, if you like, and coarsely chop. Put into a food processor or blender along with the rhubarb, 2 cups of the broth, the vinegar, sugar, herb, salt and pepper. Process or blend until smooth, adding extra broth if necessary.

2. Transfer to a serving bowl and add remaining broth to achieve a consistency you like. Taste for seasonings. Serve cold, at room temperature, or gently heated, with a dollop of sour cream, yogurt or crème fraîche.