Otherwise known as borscht, a Russian peasant dish, this sweet chilled soup is a great source of vitamin C. The bright purple color is a big hit with kids. For fun, serve it as the centerpiece of an all-purple lunch--with grape juice, blue corn chips and plums for dessert.

Ingredients

• 1 large red onion, chopped
• 2 1/2 cups chopped red cabbage
• 1 tsp. caraway seed
• 2 garlic cloves, crushed
• 2 tbsp. butter
• 5 beets, peeled and quartered
• 4 cups water

• 2 cups vegetable stock
• 2 tbsp. red wine vinegar
• 1/4 tsp. black pepper
• 1 1/2 tsp. salt
• 1/2 cup sour cream
• 1 hard-boiled egg, thinly sliced (optional)
• 1/4 cup fresh dill, chopped (optional)

Instructions

1. In a soup pot, saute the onion, cabbage, caraway seed and garlic in the butter for about 5 minutes. Add the beets, water and stock, then cover and cook until the beets are tender, about 45 minutes.

2. Add the vinegar, pepper and salt, and puree the soup in a food processor or blender. Pour into a large bowl and chill.

3. When you are ready to serve the soup, stir in the sour cream. If your kids like, they can garnish it with the traditional toppings--slices of hard-boiled egg and fresh dill--or just leave it plain. Serves 6 to 8.

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