Cold Borscht

• 1 1/2 pounds beets, washed and stems trimmed to about 1 inch
• 3 1/2 cups vegetable broth (see recipe)
• 1/2 cup granulated sugar
• 3 tablespoons white vinegar
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 1/4 cup freshly squeezed lemon juice
• Kosher salt and freshly ground pepper to taste

1. Place the beets in an 8-inch-by-8-inch-by-2-inch dish, with the smaller ones toward the center.
2. Cover the dish tightly with microwave-safe plastic wrap.
3. Cook the beets at 100 percent power in a 650- to 700-watt oven for 16 minutes.
4. Prick the plastic to release the steam.
5. Remove from the oven and uncover.
6. Allow the beets to stand until cool.
7. Wearing rubber gloves to prevent staining your hands, peel and grate the beets.
8. Reserve.
9. Combine the vegetable broth, sugar and vinegar in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid.
10. Cover and cook at 100 percent power for three minutes.
11. Remove from the oven and uncover.
12. Stir to dissolve any remaining sugar.
13. Stir in the reserved beets.
14. Refrigerate until cool.
15. Stir in the remaining ingredients and season.
16. Refrigerate until ready to serve.

beets, vegetable broth, granulated sugar, white vinegar, heavy cream, sour cream, buttermilk, freshly squeezed lemon juice, kosher salt

Taken from cooking.nytimes.com/recipes/11885 (may not work)