Big Apple Borscht

Name: Big Apple Borscht
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT3H40M0.000S
Yield: 8 servings
Cuisine: russian
Ingredients: 2 tablespoons grapeseed oil; 1 medium onion, chopped; 6 garlic cloves, lightly crushed with the side of a knife blade; 3 pounds fresh beets, peeled and quartered; 2 English cucumbers, peeled and diced; Salt and freshly ground black pepper; 2 cups orange juice; 1 fresh lime, juiced; 1/2 cup sour cream; 2 tablespoons chopped dill pickle

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Level: Intermediate
Total: 3 hr 40 min

Prep: 20 min
Inactive: 2 hr 30 min
Cook: 50 min

Yield: 8 servings

Level: Intermediate
Total: 3 hr 40 min

Prep: 20 min
Inactive: 2 hr 30 min
Cook: 50 min

Yield: 8 servings

Ingredients

2 tablespoons grapeseed oil

1 medium onion, chopped

6 garlic cloves, lightly crushed with the side of a knife blade

3 pounds fresh beets, peeled and quartered

2 English cucumbers, peeled and diced

Salt and freshly ground black pepper

2 cups orange juice

1 fresh lime, juiced

1/2 cup sour cream

2 tablespoons chopped dill pickle

Directions

Heat grapeseed oil over medium heat in a large pot and add onion and garlic, sauteing them until they are translucent. Add beets and cucumber, and cover with 6 cups water. Season with salt and pepper. Bring to a boil and cook until tender, about 45 minutes. Remove from heat and bring to room temperature.
Add orange juice and blend with an immersion blender, or in batches in a conventional blender. Season with salt and pepper, to taste. Stir in lime juice and chill.
Spoon into serving bowls, garnish with a dollop of sour cream and sprinkle with dill pickle.

My Private Notes

Show: Dinner: Impossible

Episode: Circus Juggling

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