Food & Wine

What's This?
Serving size 4
Total Time

Fresh beet juice and shredded beets are the secret to this ultra-fresh, super-quick take on borscht.


1 Tbsp canola oil¼ cup minced white onion1 cup coarsely shredded peeled raw beets1 cup coarsely shredded carrots salt fresh ground pepper2 Tbsp aged sherry vinegar1 ½ cup store-bought fresh beet juice prepared horseradish for garnish sour cream for garnish dill sprig for garnish


In a medium saucepan, heat the canola oil. Add the onion and cook over moderate heat until softened, about 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.

Recipe courtesy of: Grace Parisi
Image Credit: John Kemick

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Tags: Soup, Vegetarian, Beet, Quick, Summer

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