Almost-Instant Chilled Borscht
- 1 tablespoon canola oil
- 1/4 cup minced onion
- 1 cup coarsely shredded peeled raw beets
- 1 cup coarsely shredded carrots
- Salt
- Freshly ground pepper
- 2 tablespoons sherry vinegar
- 1 1/2 cups store-bought fresh beet juice
- Prepared horseradish, sour cream and dill sprigs, for garnish
- 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.
canola oil, onion, beets, carrots, salt, freshly ground pepper, sherry vinegar, storebought, horseradish
Taken from www.foodandwine.com/recipes/almost-instant-chilled-borscht (may not work)