Cold Sweet Borsch

Peel and cut beets and potatoes into 1-inch cubes. Place beets and potatoes in separate pots of cold salted water.

Bring both pots to a boil, then reduce heat and simmer until the vegetables are tender.

Drain the cooked beets and potatoes, reserving 3 cups of the combined cooking liquid (use more beet liquid for deeper color).

Combine the cooked beets, potatoes, and reserved cooking liquid in a large bowl. Add dried fruits, vinegar, salt, sugar, and pepper, stirring well.

Cover and refrigerate the borsch until completely chilled.

Chop the hard-boiled eggs and slice the spring onion into thin rings.

Ladle the cold borsch into serving bowls and top each with a dollop of sour cream, chopped hard-boiled eggs, and sliced spring onion.