There are dozens of types of borscht; some don’t even include beets. In the colder months, I enjoy so-called “winter borscht,” which includes meat and vegetables. But summertime, for me, means cold borscht, specifically the dairy variety, to which I add apples and spices, and reduce the amount of sugar that was traditionally used.
Borscht was one of the first processed soups, sold in clear jars by Gold’s and Mother’s. But there’s no reason you can’t make your own. I serve mine with sour cream on top and sprinkled with bright green dill.