Cold Summer Borscht

Okay so most of us might not have summer in mind when talking Borscht - a hearty, traditional Ukrainian Soup made from beets, potatoes, cabbage, and carrots. But I do. Primarily because as a child, a chilled version of this classic decorated the table during summers spent at my Babushka and Dedushka's.

I wasn't the kid who liked traditional, Eastern European food growing up. While my grandmother slaved away in the kitchen preparing delicacies that might generate loads of nostalgic saliva today, I being the little snot that I was, would utter an "eww" (or in Russian, a "phoo") and request boxed macaroni and cheese instead.

But for some strange reason, this fuchsia colored concoction was something that I secretly looked forward to. Perhaps because it was pink, or maybe because it didn't bear any resemblence to a traditional hot borscht, whatever the reason, I liked it and I still do today. And it just so happens to be good for you.

RECIPE

yield: 6-8 servings

1 medium beet, cooked & grated

4 hardboiled eggs, finely chopped

3 medium Persian cucumbers, grated

5 radishes, grated

3 scallions, thinly sliced

2 Tablespoons fresh dill, finely chopped

1, 32-ounce bottle Kefir

2 cups water

2 Tablespoons spicy brown mustard

salt & pepper, to taste

*Reserve a teaspoonful of each of the first 6 ingredients for garnish.

Combine all ingredients in a large bowl or pot. Stir together until bright pink and

chill for at least 2 hours before serving. Sprinkle with reserved ingredients confetti style!