My friend’s borscht is a hearty dish, fit for cold weather comfort, but now, with the arrival of spring and warm weather, I want a lighter, beets-only version — more like the kind sold in the jars, but thicker, richer and more flavorful. I’ve experimented with several recipes and I love this version with orange and mint. There’s enough orange peel and apple to give it that familiar borscht “tang” which is balanced by sweet beets.