big apple borscht

Name: Big Apple Borscht
Prep time: 2 h 50 min
Cook time: 50 min
Yield: 8
Cuisine: Eastern European
Ingredients: 2 tablespoon(s) grapeseed oil; 1 medium onion, chopped; 6 clove(s) garlic, crushed with flat side of a large knife; 3 pound(s) red beets, peeled and quartered; 2 - english cucumbers, peeled and diced; - salt; - freshly ground black pepper; 2 cup(s) orange juice; 1 - lime, juiced; 1/2 cup(s) sour cream; 2 tablespoon(s) dill pickles, chopped

8 Pinches

Lynette C

Gulf Breeze, FL

Updated on Aug 1, 2014

Posted for a cooking game where chefs travel the world by cooking and tasting recipes from different countries. Prep time includes 2 hours and 30 minutes of chilling time.

Rate

No Image

prep time 2 Hr 50 Min

cook time 50 Min

method Stove Top

yield 8 serving(s)

Ingredients

2 tablespoons grapeseed oil
1 medium onion, chopped
6 cloves garlic, crushed with flat side of a large knife
3 pounds red beets, peeled and quartered
2 - english cucumbers, peeled and diced
- salt
- freshly ground black pepper
2 cups orange juice
1 - lime, juiced
1/2 cup sour cream
2 tablespoons dill pickles, chopped

How To Make big apple borscht

Step 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.

Step 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.
Step 3

Spoon into serving bowls, garnish with a dollop of sour cream and sprinkle with dill pickle.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes