Vibrantly colored borscht can be prepared in either hot or cold versions. We prefer the latter, as the sweet, earthy flavor of the beets shines when matched with tart sour cream. But it takes more than sour cream to maximize the beets’ flavor. Here’s what we discovered:
Simmer the beets in a blend of water, sugar, salt, and vinegar. The vinegar intensifies the flavor of the beets as well as interacts with the pigment in the beets to keep their color bright.
Puree a portion of the beets with the some of the cooking liquid to serve as the base for the borscht. Grate the remaining beets on a box grater to lend texture to the soup.
Mix heavy cream and sour cream for a rich, balanced flavor.
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