Borscht, Pink Cold Serves 6

Peel and slice beets and put them in large saucepan. Cover w 8 c water and add garlic, shallots, bay leaf, coriander, cloves, cayenne, sugar, vinegar, oil and salt. Bring to boil, reduce and simmer 15 min, til tender. Check seasoning. It should be distinctly sweet, sour, peppery and flavorful. Add salt, pepper and cayenne if necessary. Cool slightly. Remove bay leaf. Puree soup in blender, then strain in chinois. Chill. Just before serving, whisk in yogurt. Thin w water, if necessary. Pour into small water glasses, garnish w pepper and fresh dill or chives.

Beets 1.5 lb
Garlic 2 cloves, sliced
Shallot 2 large, sliced
Bay Leaves 1
Coriander 1 tsp seeds
Cloves 3
Cayenne Pepper 0.25 tsp
Vinegar 2 T red-wine
Olive Oil 1 T
Yogurt 1 c whole milk Greek
Salt 1T
Sugar 1T