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Cold Borscht (Ukrainian Summer Soup)

500g (about 1 lb) beets, trimmed and scrubbed clean
250g (about 1/2 Lb) carrots, diced
500g (about 1 lb) yukon gold or some other boiling potatoes, diced
1 tsp whole black peppercorns (optional)
1 bay leaf
2 tsp granulated sugar
1 Tbsp lemon juice
Salt to taste

Preheat the oven to 350F (180C). Wrap the beats in foil, place on a baking sheet and put in the oven until tender, about 1 hour.

Put the carrots and potatoes into a large pot. Add 4 quarts/liters or water, peppercorns, bay leaf and salt. Stir, cover and bring to a boil on high heat. Uncover, reduce heat to maintain a very gentle simmer and cook until potatoes are tender, about 20 min.

Cool the beet until it’s comfortable to hand. Peel with your hands, grate on the large holes of a box grater and add to the soup. Season with sugar, lemon juice and salt to taste. Cool to room temperature and refrigerate overnight. The soup should be served completely chilled.

Toppings:
Cucumbers (peeled, quartered, and finely sliced)
Radishes (quartered, and finely sliced)
Hard boiled eggs (diced)    • Hard Boiled Eggs and Salad (In-depth Guide...  
Sour cream
Scallions (sliced) or red onions (minced)
Dill (and/or parsley, cilantro)

Pour the soup into bowls. Mix in all the desirable toppings (this is usually done at the table, so that people can customize the soup to their liking), and enjoy.

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