Chilled Russian Borscht
This luscious beet soup, served with a dollop of rich, tart sour cream and plenty of salady garnishes (cubed boiled potatoes, crunchy diced radishes, chopped hard-boiled eggs and fragrant, coarsely chopped dill), seems the very essence of Russian cooking: sustaining food that still carries hints of its homey peasant influences. Slideshow: More Chilled Soups
The borscht can be refrigerated for up to 3 days. Prepare the garnishes just before serving.
Borscht, especially when served cold, is delicious with a lightly earthy rosé, such as one from southern France.