Our beet soup is something we have been doing takes on for a while. It is a savory beet sorbet with roasted beets, beet chips, cumber, dill, chive, mint, and buttermilk.

The Wall Street Journal gets to decide what's cool??? Have we fallen that far??? Borscht is one of my favorite things, but every time I've made it, it doesn't sell. I guess this might be an excuse to try it again.

I am a big fan of borscht. Right now we are actually fermenting beets to get the beet juice like in a few traditional recipes. We are turning that into a cocktail with cherries for the green city market BBQ.

we make a few different kinds of borscht at Mana. they are all vegetarian
versions. My favorite is a white borscht made with white beets, white
carrots, parsnips and buttermilk.