Cold Borscht

1. 1

   Preheat the oven to 450 degrees. Wrap each beet in aluminum foil and roast in the oven until tender, about 1 hour. Take the beets out of the oven, unwrap one, and pierce it with a knife to check if it is tender.

2. 2

   When the beets are cool enough to handle, peel (the skins will slide right off) and dice them. Put the beets in a big bowl. Add the cucumber, onions, bread crumbs, sour cream (reserve a little for serving), mustard, heavy cream, balsamic vinegar, and sugar. Mix well.

3. 3

   Working in batches, puree the beet mixture in a blender until smooth. Use up to 1/4 cup water to thin the soup. Season with salt. Transfer to a covered container and allow the flavors to develop in the refrigerator overnight or up to 3 days. This soup improves with time.

4. 4

   Serve the soup in chilled soup bowls or pretty glasses. (John's suggestion: I like to serve this soup in crystal bowls, as a first course, as it is very rich. In this way, it will provide more than 4 servings). Garnish with a spoonful of sour cream or a drizzle of heavy cream, and minced fresh dill or chives.

* Per serving · 4 servings · Values may vary.