Growing up in the snowy Pennsylvania mountains, red beet soup (barszcz, in Polish) was a winter-time staple. This easy soup is classic comfort food: filling, earthy and just a tad musky. My mom always added sour cream, transforming the soup into a brilliant Pepto-Bismol pink, so this is the [veganized] recipe I included in my cookbook. But last week, when I was plum out of vegan sour cream, I added a bit of soy milk instead. The resulting color was a more dignified deep magenta, and the soup tasted just as warming. The motto of the recipe? Don't be afraid to modify recipes. That's often how new recipes are born.
One bit of red beet-related kitchen wisdom to share: unless you want pink fingers, wear gloves while peeling the beets.