Almost-Instant Chilled Borscht

Fresh beet juice and shredded beets are the secret to this ultra-fresh, super-quick take on borscht.

  • Total Time:
  • Servings: 4

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  • 1 tablespoon canola oil
  • 1/4 cup minced onion
  • 1 cup coarsely shredded peeled raw beets
  • 1 cup coarsely shredded carrots
  • Salt
  • Freshly ground pepper
  • 2 tablespoons sherry vinegar
  • 1 1/2 cups store-bought fresh beet juice
  • Prepared horseradish, sour cream and dill sprigs, for garnish

How to make this recipe

  1. In a medium saucepan, heat the canola oil. Add the onion and cook over moderate heat until softened, 3 minutes. Add the beets and cook, stirring, until crisp-tender, 3 minutes. Add the carrots, season with salt and pepper and cook until crisp-tender, 3 minutes. Add the vinegar and cook until evaporated. Add the beet juice and immediately transfer to a bowl. Set the bowl in a bowl of ice water to chill. Serve the borscht in small bowls, garnished with horseradish, sour cream and dill.

Contributed By Photo © John Kernick Published June 2013

492580 recipes/almost-instant-chilled-borscht 2013-12-06T23:08:14+00:00 Grace Parisi eastern-european|soups-and-stews|4|fast|healthy|make-ahead|vegetarian june-2013 recipes,almost-instant-chilled-borscht 492580

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