A Nordic/Russian Beetroot Soup served hot for winters, so 9 months of the year! and cool the rest.
The summer one is more about the beetroot and cream.
The winter one on meat and vege's
It's about a 1 hour cook or a bit longer if you don't grate the beetroot.
Brisket cooked in salty water for about 1.5 hours pre Borsch cooking time
The Russian and most of the Baltic people are not known for their chilly, they are a salt, pepper and dill palette ... but somehow it was know that Sandy likes chilly ... Spookey ... Oh those Russians!
The finished soup can have a dollop of sour cream if you want to be traditional.
But to be super traditional ... it's more vodka!
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