Lunch: Almost-Instant Chilled Borscht

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

Ingredients

1 tbsp. canola oil
1/4 c. minced onion
1 c. peeled and coarsely shredded raw beets
1 c. coarsely shredded carrots
salt
Freshly ground pepper
2 tbsp. sherry vinegar
1 1/2 c. store-bought fresh beet juice
prepared horseradish
sour cream
Dill sprigs

Instructions

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. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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