Cold Pink Borscht in a Glass

1. 1

   Peel and slice the beets and put them in a large saucepan.

2. 2

   Cover with 8 cups water and add the garlic, shallots, bay leaf, coriander, cloves, cayenne, sugar, vinegar, oil and salt.

3. 3

   Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until the beets are tender.

4. 4

   Check the seasoning of the broth.

5. 5

   It should be distinctly sweet, sour, peppery and flavorful.

6. 6

   Correct the seasoning, adding salt and cayenne if necessary, and freshly ground pepper.

7. 7

   Cool slightly.

8. 8

   Remove the bay leaf.

9. 9

   Puree the soup well in a blender, then strain into a large bowl.

10. 10

    Chill in the refrigerator or over ice until cold.

11. 11

    Just before serving, whisk in the yogurt.

12. 12

    Taste and adjust the seasoning, adding a splash of vinegar if necessary.

13. 13

    Thin with a little water to achieve the correct thickness like a thin milkshake.

14. 14

    To serve, pour into small water glasses.

15. 15

    Garnish with freshly ground pepper and, if desired, fresh dill or chives.

* Per serving · 4 servings · Values may vary.