Prepare the Beets: If using fresh beets, trim the greens, leaving about 1 inch of the stem attached to prevent bleeding. Scrub the beets thoroughly under cold water. If using canned beets, drain them but be sure to reserve 1 cup (240 ml) of the liquid, then skip to step 3.

Cook the Beets: Place the fresh beets in a large pot and cover with water.

Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, or until they are tender when pierced with a knife.

Drain the beets, reserving at least 1 cup (240 ml) of the vibrant cooking liquid.

Set the beets aside until they are cool enough to handle, then peel the skins off.

Blend the Soup: Coarsely chop the cooked (or canned) beets and add them to a high-speed blender or food processor.

Add 1 cup (240 ml) of the reserved beet liquid, tomato purée, lemon juice, Tabasco, and minced onion.

Blend until completely smooth. If the soup is too thick for your liking, add a little more of the reserved beet liquid until you reach the desired consistency.

Chill and Season: Pour the blended soup into a large bowl or pitcher.

Season with salt and pepper to taste.

Cover and chill in the refrigerator for at least 4 hours, or until very cold. For an extra refreshing touch, chill your serving bowls as well.

Serve: Once chilled, give the borscht a final taste and adjust seasoning if needed. Ladle into chilled bowls, top each with a generous dollop of sour cream, and garnish with fresh minced parsley.

Don't discard the beet greens!

Sauté them with garlic and a splash of lemon juice for a delicious, zero-waste side dish.