MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: RASPBERRY BORSCHT
  Categories: Soups, Vegetarian
       Yield: 8 Servings
  
       2 lb Beets; or more
            Water
       1 pn Salt
       1 pt Raspberries
     1/4 c  Red onion; minced
     1/2 c  Lemon juice, fresh
       3 tb Balsamic vinegar
       3 tb Sugar
            Lemon juice; to taste
            Sugar; to taste
  
   Cut the tops off the beets, scrub them thoroughly, and put them
   in a saucepan with enough water to cover them by an inch and a
   little pinch of salt. Simmer the beets, covered, for 30 minutes if
   they're small, closer to 45 if large. They must be tender.
   
   Drain the beets, reserving the cooking liquid, and allow them to cool.
   When you can handle them, peel them and cut them into quarters or
   eighths.
   
   Combine the beets, raspberries, red onion, and 2 cups of the reserved
   cooking liquid, and puree it all in batches in a blender. Strain the
   puree through a sieve to remove the raspberry seeds. Stir in 1/2 cup
   of lemon juice, the balsamic vinegar, and 3 tablespoons of sugar. 
   Stir until the sugar is dissolved, and taste. Add more lemon juice 
   and more sugar only if needed, until the right sweet-sour balance is
   achieved. You might need a teensy pinch of salt, but be careful.
   
   Chill the soup in the refrigerator, and when it is completely cold,
   taste it again. Correct the seasoning if necessary. Serve in chilled
   bowls, with a spoonful of sour cream in the center of each one.
   
   Source: “The New Vegetarian Epicure” by Anna Thomas
  
 MMMMM