Ingredients:

• 4 orange beets, peeled and sliced 1/2 inch thick (if you can't find orange beets, use red ones)
• 1 cup cherry tomatoes
• 1 orange bell pepper, cored, seeded, and cut into 1-inch pieces
• 6 1/4-inch-thick slices peeled fresh ginger
• 5 cups water
• 2 tablespoons fresh lemon juice
• 2 teaspoons sugar
• 1 teaspoon salt
• freshly ground black pepper, to taste
• snipped fresh chives, for garnish

Instructions:

• Combine the beets, tomatoes, orange pepper and ginger in a soup pot.
• Add the water, cover and bring to a boil. Reduce the heat and simmer until tender, 30 minutes
• Transfer the mixture to a food processor or blender, in batches, and purée until smooth
• Transfer the borscht to a large bowl. Stir in the lemon juice, sugar, salt and pepper
• Refrigerate covered until chilled, 2 to 3 hours
• Sprinkle with chives before serving
• Serves 6

Submitted by Marge Mueller after the September 2011 book discussion of "Fall of Giants"Dining