Lunch: Big Apple Borscht

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

Instructions

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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