Beet still, my heart
Recipe Preparation
Heat oil in a large saucepan over medium heat. Add caraway seeds and cook, stirring, until they start to pop and dance around in the pan, about 1 minute. Quickly add onion, leek, and a splash of water to keep seeds from burning; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 5–7 minutes.
Add beets and 2½ cups water to pan; season with salt and pepper. Bring to a boil, reduce heat, and cook, stirring occasionally, until flavors come together, 15–20 minutes. Let mixture cool slightly, then purée in a blender in 2 batches, adding ½ cup buttermilk to each batch. Gently heat soup, adding water to adjust consistency if needed. Serve drizzled with buttermilk and topped with dill sprigs and cracked pepper.
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