Recipe courtesy of Robert Irvine
Episode: Circus Juggling
Big Apple Borscht
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
Level:
Intermediate
Total:
3 hr 40 min
Prep:
20 min
Inactive:
2 hr 30 min
Cook:
50 min
Yield:
8 servings
Level:
Intermediate

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.

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