Russian Borscht

Borscht, or some variation of it, has been a mainstay of peasant food all over Eastern Europe and Russia. In the winter, the soup is served hot and may contain beets, carrots, and potatoes or other root vegetables; in the summer, the same soup (usually called chlodnik*) may be served icy cold and mixed with cream, yogurt, or buttermilk and garnished with sliced radishes, beet greens, cucumbers, lemon slices, and hard-boiled eggs.Serve this soup hot or cold. Purée it or leave the vegetables whole.