October is Breast Cancer Awareness month, so it's good timing for this pink soup. With the addition of cucumbers this cold beet soup (borscht) is refreshing in warm weather, or on an Indian Summer day like we just had here in New England. I found the recipe in Saveur magazine many years ago. The story goes that after a restaurant lost its air conditioning on a hot summer night they created this soup, and it was so popular that they couldn't take it off the menu for months! For a warm winter version of the borscht you could swap out the cucumbers for potatoes. The history of this Ukrainian-Russian-Polish peasant soup is that it was made from kitchen scraps of root veggies generated throughout the winter, and kept outside in the cold in a kettle or pot. When the spring thaws came, a pot of this soup would be made. Gotta love any soup that's pink!
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