We enjoyed this lovely soup adapting the ingredients to what we had at home:
Plain yogurt and some ice cubes instead of buttermilk and a mix of dried dill and fresh chives instead of fresh dill. We used red balsamico vinegar.
This was a delicious and beautiful lunch served with still warm toasted bread!
I made this for a slow cooker challenge. Beets cooked in a slow cooker are fabulous! Wash and cut leaves off about 1/2 inch from the beet. Leave the root. Put on large square of foil, drizzle with olive oil, wrap up and seal the foil. Cook in crockpot on high about 3 hours. Let cool a little and the skin comes right off, leaving you with a delicious roasted beet!. As for the soup - it was great, although I could not get anyone else to try it. More for me. Made for CQ 14.
Fabulous soup and so easy to make. I bought red bell pepper (capsicum) on special and roasted it to use as the pimento, which worked very well. Didn't have crème fraiche, so subbed with a thick and tangy Greek yogurt. A big thumbs up from everyone in the family.