Recipe courtesy of Robert Irvine
Episode: Circus Juggling
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Big Apple Borscht
Total:
3 hr 40 min
Prep:
20 min
Inactive:
2 hr 30 min
Cook:
50 min
Yield:
8 servings
Level:
Intermediate
Total:
3 hr 40 min
Prep:
20 min
Inactive:
2 hr 30 min
Cook:
50 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Heat grapeseed oil over medium heat in a large pot and add onion and garlic, sauteing them until they are translucent. Add beets and cucumber, and cover with 6 cups water. Season with salt and pepper. Bring to a boil and cook until tender, about 45 minutes. Remove from heat and bring to room temperature.

Add orange juice and blend with an immersion blender, or in batches in a conventional blender. Season with salt and pepper, to taste. Stir in lime juice and chill.

Spoon into serving bowls, garnish with a dollop of sour cream and sprinkle with dill pickle.

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