The post title, a hybrid of good night in Russian and Spanish, is in celebration of my new dinnertime invention which I call Mexican borscht. Even though the summer nights are hot and humid, which is why I'm much in need of a chilled, refreshing soup, I like spicy borschts. I added a little bit of red habanero chili, some ginger to keep things rooty, cumin and onion. I was going for a Cacique type of crema fresca for garnishing, but much to my dismay the supermarket nearby didn't carry it, so I opted for regular ol' sour cream. Topped off with cilantro (even though I soaked the beets in dill, minced ginger and ice cold water before blending) and onion, in addition to the very necessary sol i pieret.
Spayseeba to Kristian who gets rescue camera credit