Almost-Instant Chilled Borscht does exactly as it says on the tin – it is so quick to prepare. Under 30 minutes to be precise and that includes chilling time. Borscht is a vibrant Eastern European soup made from beetroots. The beets also give this soup its bright red color.
Start this borscht by frying some onions. Then add some beets and carrots and continue to cook. Finally, add some vinegar and beet juice. Place in a bowl in iced water to chill. Serve garnished with horseradish, sour cream and sprigs of dill.
To make this Almost-Instant Chilled Borscht, you will need the following ingredients:
Heat the canola oil in a medium-sized pan or skillet over moderate heat. Fry the onion for about 3 minutes until soft.
Add the shredded beets and cook, stirring, for about 3 minutes. Then add the carrots. Season with salt and pepper and cook for another 3 minutes.
Pour in the vinegar and cook it until it evaporates. Pour in the beet juice and transfer immediately to a bowl.
Place the bowl in a larger bowl of iced water to chill.
Once chilled, serve the borscht in small soup bowls. Garnish with horseradish, sour cream and dill.
This Almost-Instant Chilled Borscht is a really healthy beetroot soup with Eastern European origins. Try it out soon and come back to leave a review below telling me what you think.
