Iced borscht

Wash the beets, leave them unpeeled, wrap in foil and roast at 350F until tender, about 45 minutes.

Hold the beets in the oven until fork tender, then cool completely before handling.

Finely mince the onion and grate the carrot.

Peel the cooled beets and grate them; he passes them through a food processor grating disc.

Melt half a tablespoon of butter in a dutch oven and saute the minced onion and grated carrot for 10 minutes.

Add the grated beets, sprinkle in about a tablespoon of sugar, add three cups of chicken stock and stir.

Simmer 20 to 30 minutes; he split the difference at 25 minutes. The book does not say whether the lid is on.

Cool completely, then puree smooth.

Stir in a tablespoon and a half of lemon juice and season with salt and freshly cracked pepper.

Chill.

Whisk a cup of sour cream into the chilled soup.

Serve with cubed cucumber and chopped dill.