Blender Borscht With Dill Cream
Prep time: 15 minutes
Cook time: --
Total time: 15 minutes
Yield: Serves 4 to 6
Melissa Clark writes the
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Ingredients
- 1 cup creme fraiche or sour cream
- 2 tablespoons chopped fresh dill
- salt and pepper to taste
- 2 packages (250 grams) cooked, peeled beets
- 1 small red onion, peeled and quartered
- 1 can (14-ounces) chicken or vegetable broth
- 1 cup ice cubes
- 1–2 teaspoons best quality red wine vinegar, or to taste
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Instructions
- 1. In a medium bowl, whisk together the creme fraiche and 1 tablespoon of the dill. Season with salt and pepper to taste.
- 2. Place the beets, onion, broth, ice, and 1½ cups cold water into a blender. Blend until smooth. Season with vinegar and salt and pepper to taste.
- 3. Serve the borscht with dollops of the dill cream, garnished with more of the dill.
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In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
