Autumn Borscht

As the warmth of summer winds down, we’re midway to wanting comfort foods, and midway to wanting something to refresh the spirit and the soul. This lovely borscht fills the bill.

Autumn Borscht:

2 - 15 oz (425 mL) cans sliced beets, liquid reserved (see Note) 

1 small dill pickle, coarsely chopped

2 tbsp. granulated sugar

2 tbsp. cider or wine vinegar

2 tsp. dried lemon zest (or zest of 1 fresh lemon)

Salt and coarsely ground pepper, to taste

2 c. dairy sour cream

2 tbsp. capers, coarsely chopped

Fresh or dried dill weed, as garnish

Purée beets, pickle, sugar, vinegar, lemon zest, and seasonings in food processor or mini-chopper, thinning with a little of the reserved beet liquid. Transfer to mixing bowl, stirring in sour cream and capers. Cover and chill several hours, allowing flavors to blend. Garnish with a dollop of sour cream and a dusting of fresh or dried dill weed.

Note: Do not use pickled beets in this recipe.