Big Apple Borscht

Big Apple Borscht Recipe

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Lynette !


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.


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2 Hr 50 Min
50 Min
Stove Top


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  • 2 Tbsp
    grapeseed oil
  • 1 medium
    onion, chopped
  • 6 clove
    garlic, crushed with flat side of a large knife
  • 3 lb
    red beets, peeled and quartered
  • 2
    english cucumbers, peeled and diced
  • ·
  • ·
    freshly ground black pepper
  • 2 c
    orange juice
  • 1
    lime, juiced
  • 1/2 c
    sour cream
  • 2 Tbsp
    dill pickles, chopped

How to Make Big Apple Borscht


  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.

Printable Recipe Card

About Big Apple Borscht

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Eastern European

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