Serves 4

The dog days of summer are upon us, and in this refreshing Polish soup, tangy buttermilk, crunchy cucumbers, and sweet and sour pickled beets hit the spot when you crave something refreshing and don’t feel like making much of an effort. The soup turns from pale pink to deep fuchsia as the beets mingle with the buttermilk. Serve it with a slice or two of buttered rye bread and some cold roast chicken or a hunk of cheese. Stove not required.

½ cup sour cream (or Greek yogurt)

1 quart buttermilk

1 unpeeled English cucumber, cut into small cubes

2 (14 ounces each) cans sliced pickled beets, cut into small cubes

Salt and pepper, to taste

2 sprigs of fresh dill, snipped with scissors (for garnish)

Thinly sliced radishes (for garnish)

1. Into a large bowl, spoon the sour cream. Gradually whisk in the buttermilk until the mixture is smooth.

2. Add the cucumber and beets to the bowl. Season with salt and lots of freshly ground black pepper, stir, and taste. Add more salt and pepper, if you like. Chill until cold in the refrigerator, or stir in a couple of ice cubes if you are in a hurry.

3. Ladle the cold soup into bowls. Sprinkle with the dill and radishes. Sally Pasley Vargas

Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.