My mother makes the most wonderful borscht. I love the marriage between sweet beetroot and sour vinegar. The smetana topping echos the acidity and caters for a pleasantly contrasting softness. This chilled summer version is my take on the Ukrainian classic.
For the soup, boil 500 g washed beetroots until tender. Peel them and blend with 50 ml white aceto balsamico and 50 ml orange juice. Taste with fleur de sel and black pepper and thin out with enough water to achieve a soupy consistency. Leave the soup to chill in the fridge.
For the pesto, blend equal parts of dill, Parmesan cheese and roasted almonds covered with olive oil and tasted with fleur de sel, black pepper and white aceto balsamico.
Serve the chilled soup with pesto, crème fraîche and edible flowers (carnation and geranium blossom).