Big Apple Borscht

Name: 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

10 ingredients

9 steps

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

Directions

1

Heat grapeseed oil over medium heat in a large pot and add onion and garlic, sauteing them until they are translucent.
2

Add beets and cucumber, and cover with 6 cups water.
3

Season with salt and pepper.
4

Bring to a boil and cook until tender, about 45 minutes.
5

Remove from heat and bring to room temperature.
6

Add orange juice and blend with an immersion blender, or in batches in a conventional blender.
7

Season with salt and pepper, to taste.
8

Stir in lime juice and chill.
9

Spoon into serving bowls, garnish with a dollop of sour cream and sprinkle with dill pickle.