We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I love borchst, but I've never had it look like the picture. Diced beets and cabbage, beef stock. Maybe a dollop of sour cream on top or a spoonful of apple cider vinegar. I think the picture mixed the sour cream into the soup. I always thought it was a simple peasant soup. And, I've never tried it cold. The wiki link is interesting.
Don't do the summer version, but have a winter one using canned veg, red cabbage, onion, and garlic, plus beef broth, wine vinegar, and seasonings (dill is the biggie). The original recipe calls for bashing everything up in the food processor, but we prefer it chunky. Only problem is we can no longer get diced beets except when Harvarded, so have to go with whole or sliced and macerate them.
Since I Had the kettle hot to blanch sweet corn (can do 3 and 1/2 dozen at a time) I made a pot of gumbo with what I had in the garden, after we were done with 26 dozen sweet corn. Some of my okra got too tough I couldn't even cut it.