2 (16 oz.) cans sliced beets, undrained
1 tbsp. sugar
Salt and pepper
4 c. buttermilk
Sour cream
Sliced cucumbers
Chopped green onions

Puree beets with juices and sugar in blender or processor. Season with salt and pepper. Transfer to large bowl. Mix in buttermilk. Cover and refrigerate overnight. Ladle into bowls. Garnish with sour cream, cucumbers and onions. 8 servings.