32 oz. canned beets, undrained
1 tbsp. sugar
Salt and pepper to taste
4 c. buttermilk
Sour cream
1 chopped cucumber
3 chopped scallions

Puree beets and sugar in blender. Season with salt and pepper. Transfer to large bowl. Mix in buttermilk. Cover and refrigerate overnight. To serve, ladle into bowls. Garnish with dollop of sour cream, chopped cucumbers and chopped scallions. Serves 8.