Cold Beet Borscht Polish-Style
Peel and chop the beet and set the greens aside. In a saucepan, bring the broth to a boil. Add the beets, reduce to a simmer and cook over low heat until the beets are tender, about 20 minutes. Working in batches if necessary, transfer the soup to a blender and puree. Add the lemon juice and season with salt and pepper. Cool to room temperature then refrigerate until chilled.
Stir in the cream, mix well and season again. Rinse and trim the radishes. Cut the radishes in half and thinly slice. Rinse the beet greens, shake dry and coarsely chop. Divide the soup among bowls and serve garnished with sliced radish, chives, scallions and beet greens.