Recipe courtesy of Robert Irvine

Big Apple Borscht

  • Level: Intermediate
  • Total: 3 hr 40 min
  • Prep: 20 min
  • Inactive: 2 hr 30 min
  • Cook: 50 min
  • Yield: 8 servings
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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

  1. 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.
  2. 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.
  3. Spoon into serving bowls, garnish with a dollop of sour cream and sprinkle with dill pickle.

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