There are dozens of variations on borscht, the eastern european beet soup. some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky but all showcase the beauty of beets. sour cream is the traditional topping; its tang tempers the sweetness of the beets. when peeling beets, it's a good idea to wear gloves to avoid staining your hands. this recipe appears in our cookbook "martha stewart's vegetables" (clarkson potter).
