1 1/4 Pounds medium beets, trimmed 1 Cup Sour cream 1/2 Cup (or more) Fresh orange juice 1/4 Cup Red wine vinegar 1 TBS Honey Ground pepper 1 Cup Buttermilk * Cook beets until tender & knife pierces easily (about 50 min.) Drain beets, cool slightly. Peel and chop beets. * Puree in food processor. Add sour cream, OJ, vinegar, & honey. Blend until smooth. * Season to taste w/ salt & pepper. Pour into large bowl & whisk in buttermilk. * Cover and refrigerate until cold. ( 1hour ) Yummy.... Great colored soup!!!