Cold Russian borscht, known as "okroshka" in some circles, is a vibrant and refreshing dish perfect for balmy summer days. This strikingly pink soup, traditionally made with beetroots, boasts a medley of finely chopped vegetables such as cucumbers, radishes, and spring onions, all swimming in a tangy broth of kvass or buttermilk. Often garnished with a dollop of sour cream and fragrant dill, it is a delightful balance of earthy sweetness and tartness. Served chilled, it not only quenches the thirst but also tantalises the palate, making it a cherished staple in Russian cuisine. Enjoyed with a slice of hearty rye bread, cold borscht embodies the spirit of communal meals and seasonal harvests, inviting one to savour the flavours of summer with every spoonful.