1-cup sour cream, dairy or parve
2 tablespoons chopped fresh dill
salt and pepper to taste
1 – ½ lbs. beets – about 4 fresh beets, cooked and peeled or jarred beets
1 small onion, peeled and chunked
2 cups (16 oz.) vegetable or chicken broth
½ cup ice cubes
1–2 teaspoons good quality red wine vinegar, or to taste
In a medium bowl, whisk sour cream and 1 tablespoon of the dill.
Reserve 1 beet; chop – set aside
Place the rest of the beets, onion, broth, ice, and 1 1/2 cups cold water or beet broth into Blendtec. Blend until smooth. Season with vinegar; add the reserved chopped beet; and salt and pepper to taste.
Optional: Add 1 cucumber diced and 2-diced scallions
If time allows, refrigerate overnight.
Serve the borscht with dollops of the dill cream, garnished with more dill.
*If you are boiling fresh beets for this recipe, use the strained beet liquid instead of plain water.
Recipe: Kosher, soup, dairy or parveAdd a comment