A. A traditional Russian beet soup. There are all kinds, some with vegetables and/or sour cream, others may have meat chunks or eggs. It can be served hot or cold. The commercial variety (you often see near Manishewitz boxes in the ‘kosher’ aisle) is cooked beets only, cut up in their juice, probably with added sugar. Borscht was an old country favorite, which became popular because beets grow under the coldest conditions and were readily available. Not many young folks go for it, I remember my horror in being served it at my grandmother’s house. One day, some studies may turn up with the wonders of beets – who knows?