Borscht Soup with Sour Cream

There are few dishes more visually entertaining than a bowl of brilliant pink soup with a swirl of white sour cream. The delicious flavor is almost beside the point! Borscht can be served hot or cold, but I prefer the cold version.


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3 medium peeled roasted beets, chopped
1 tablespoon olive oil
1 tablespoon butter
1 medium onion
2 cloves minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
½–1 teaspoon dry dill weed
6 cups chicken stock
1 8-ounce carton sour cream
1–2 tablespoons milk or cream
~ chives or sprigs of fresh dill for decoration
  1. Heat the olive oil and butter in a skillet set over medium high heat until almost smoking.
  2. Add the onions and salt and lower the heat to prevent burning. Cook until pale golden and translucent—Approximately 12–15 minutes.
  3. Add the garlic and cook for one minute. Remove from the heat.
  4. Place the beets, onions, garlic, salt, pepper, dill and one cup of stock in a blender and process until smooth. (Alternatively, you can also process the vegetables using a food mill or immersion blender.)
  5. Pour the mixture into a spacious bowl and add the remaining chicken stock. Mix well.
  6. Cover with plastic wrap and place in the refrigerator overnight to allow the flavors to meld.
  7. Place the sour cream in a bowl and use a fork to whisk in a little bit of milk or cream to achieve your preferred consistency. Refrigerate until ready to serve.
  8. Remove the borscht from the refrigerator ten minutes before serving.
  9. Ladle the soup into serving bowls and pass thinned sour cream and herbs on the side.
Preparation Time: 
Twenty-five minutes with pre-roasted beets—Plus overnight downtime.