Almost-Instant Chilled Borscht

By DreiFromBK

Ingredients

• 1 tablespoon canola oil
• 1/4 cup minced onion
• 1 cup coarsely shredded peeled raw beets
• 1 cup coarsely shredded carrots
• Salt
• Freshly ground pepper
• 2 tablespoons sherry vinegar
• 1 1/2 cups store-bought fresh beet juice
• Prepared horseradish, sour cream and dill sprigs, for garnish

Preparation

Step 1

In a medium saucepan, heat the canola oil. Add the onion and cook over moderate heat until softened, 3 minutes. Add the beets and cook, stirring, until crisp-tender, 3 minutes. Add the carrots, season with salt and pepper and cook until crisp-tender, 3 minutes. Add the vinegar and cook until evaporated. Add the beet juice and immediately transfer to a bowl. Set the bowl in a bowl of ice water to chill. Serve the borscht in small bowls, garnished with horseradish, sour cream and dill.