Big Apple Borscht


  • 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


  1. Heat grape seed oil over medium heat in a large pot and add onion and garlic, sauteing them until they are translucent.
  2. Add beets and cucumber, and cover with 6 cups water.
  3. Season with salt and pepper.
  4. Bring to a boil and cook until tender, about 45 minutes.
  5. Remove from heat and bring to room temperature.
  6. 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.
  7. Spoon into serving bowls, garnish with a dollop of sour cream and sprinkle with dill pickle.
Big Apple Borscht
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Big Apple Borscht
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