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Almost-Instant Chilled Borscht

Almost-Instant Chilled Borscht

Name: Almost-Instant Chilled Borscht
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: World
Ingredients: Canola oil 1 tbsp; Onion 1/4 cup; Beets 1 cup; Carrots 1 cup; Salt; Black pepper; Sherry vinegar 2 tbsp; Beet juice 1 1/2 cups fresh; Horseradish; Sour cream; Dill 4-6 sprigs of

classic borscht from Eastern Europe

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25m
Serves 4
Easy
(1)

Ingredients

	1 tbsp Canola oil
	1/4 cup Onion minced
	1 cup Beets coarsely shredded peeled raw
	1 cup Carrots coarsely shredded
	Salt
	Black pepper
	2 tbsp Sherry vinegar
	1 1/2 cups fresh Beet juice store-bought
	For the garnish
	Horseradish Prepared
	Sour cream
	4-6 sprigs of Dill to garnish

Nutritional information

104

Calories

3.6g

Fat

16.6g

Carbohydrate

2.2g

Protein

0mg

Cholesterol

88mg

Sodium

Ingredients

1 tbsp Canola oil
1/4 cup Onion
minced
1 cup Beets
coarsely shredded peeled raw
1 cup Carrots
coarsely shredded
Salt
Black pepper
2 tbsp Sherry vinegar
1 1/2 cups fresh Beet juice
store-bought
For the garnish
Horseradish
Prepared
Sour cream
4-6 sprigs of Dill
to garnish

Almost-Instant Chilled Borscht

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:

So, how do you make Almost-Instant Chilled Borscht?

Steps to make Almost-Instant Chilled Borscht

1	Fry onion	5
Heat the canola oil in a medium-sized pan or skillet over moderate heat. Fry the onion for about 3 minutes until soft.
2	Add the beets and carrots	6
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.
3	Add vinegar and beet juice	3
Pour in the vinegar and cook it until it evaporates. Pour in the beet juice and transfer immediately to a bowl.
4	Chill the borscht	10
Place the bowl in a larger bowl of iced water to chill.
5	Serve	2
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.

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.