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Almost-Instant Chilled Borscht
© John Kernick

Almost-Instant Chilled Borscht

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

  1. 1 tablespoon canola oil
  2. 1/4 cup minced onion
  3. 1 cup coarsely shredded peeled raw beets
  4. 1 cup coarsely shredded carrots
  5. Salt
  6. Freshly ground pepper
  7. 2 tablespoons sherry vinegar
  8. 1 1/2 cups store-bought fresh beet juice
  9. Prepared horseradish, sour cream and dill sprigs, for garnish
  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.
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