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Recipe courtesy of Robert Irvine

Show: Dinner: Impossible

Episode: Circus Juggling

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Total:: 3 hr 40 min
Prep:: 20 min
Inactive:: 2 hr 30 min
Cook:: 50 min

Yield:: 8 servings

Level:: Intermediate

Ingredients

2 tablespoons grapeseed oil
1 medium onion, chopped
6 garlic cloves, lightly crushed with the side of a knife blade
3 pounds fresh beets, peeled and quartered
2 English cucumbers, peeled and diced
Salt and freshly ground black pepper
2 cups orange juice
1 fresh lime, juiced
1/2 cup sour cream
2 tablespoons chopped dill pickle

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.

My Private Notes

Name: Big Apple Borscht
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT3H40M0.000S
Yield: 8 servings
Ingredients: 2 tablespoons grapeseed oil; 1 medium onion, chopped; 6 garlic cloves, lightly crushed with the side of a knife blade; 3 pounds fresh beets, peeled and quartered; 2 English cucumbers, peeled and diced; Salt and freshly ground black pepper; 2 cups orange juice; 1 fresh lime, juiced; 1/2 cup sour cream; 2 tablespoons chopped dill pickle