Cold Borscht with Sour Cream, Dill, and Bagel Crisp

Plating

1. Stir the borscht thoroughly and ladle it into a chilled 12-fl oz (360-mL) soup plate.
2. Float the lemon slice in the center of the soup’s surface.
3. Pipe a rosette of sour cream on the lemon.
4. Sprinkle the dill onto the soup.
5. Place the bowl on a doily-lined 9-in. (23-cm)