There are countless borscht recipes in Eastern Europe, but this vegetarian version of the popular beet soup is in the style most familiar to American eaters. “This makes for a wonderful cold summer soup,” Steve Auerbach says.

The Stage Deli, which Auerbach co-owned for 25 years before the New York City institution closed, offered borscht, as well as matzoh ball soup and consommé with rice. Customers could have the beet soup served hot or cold, with or without a boiled potato.

— Hanna Raskin

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.