More savory than sweet, this Ukrainian cabbage and beet soup is one that the actor Ebon Moss-Bachrach learned from his beloved late mother-in-law, Lidia Yemchuk. The soup’s complex flavor stems in part from allowing the cabbage and onions to cook long enough that the water evaporates and the sugars caramelize. While Mr. Moss-Bachrach lets the soup rest overnight on the counter, refrigerating is recommended and will still allow the flavors of the dish to blend and deepen. Serve the soup hot or cold with a dollop of sour cream swirled in, for a vibrant magenta color, and a sprinkle of fragrant dill. If serving cold, diced fresh cucumber and chopped hard-boiled egg are particularly nice additions.