Cold borscht
Vegetable soup
Ukrainian cuisine
I spotted this recipe in the first volume of the Canal House Cooking series. I don't remember why I decided to try it, because I don't much care for beets, and I usually go to great lengths to avoid them. It was probably the beautiful full page color photograph that I found so enticing. At any rate, the recipe really delivered, far surpassing my expectations. I was amazed that anything made with beets could not only be edible, but turned out to be one of the most unusual and delicious cold soups I have ever tasted. Melissa Hamilton of Canal House says that her mother, Madeleine, found the recipe in a soup book, and sent it to her in 1988 with a note urging her to try it. P.S. 3 cups sour cream is not a typo, and the soup will have a brilliant technicolor raspberry hue.
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