Pomegranate borscht, from Hedonia
A gloriously bright red bunch of beets at the farmers' market conjured up memories of borscht, one of my grandfather's favorite soups, and when I saw that Sean's pomegranate borscht recipe on Hedonia also included the beet greens, I knew you'd want to know. Borscht has a been of a reputation for being bland and, well, pink, like a certain acid-tummy medicine. This soup, perfect for Meatless Monday, has the Persian flair for combining sweet and bitter and tart. If you don't have pomegranate molasses in your pantry, find it at a Middle Eastern market, or start with pomegranate juice and make your own syrup. It's easy, and it makes all the difference in this elegant soup.