Almost-Instant Chilled Borscht

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 oil
  • sour cream for garnish
  • prepared horseradish for garnish
  • 1.5 cup store-bought fresh beet juice
  • 2 Tbsp aged sherry vinegar
  • fresh ground pepper
  • salt
  • 1 cup coarsely shredded carrots
  • 1 cup coarsely shredded peeled raw beets
  • 0.25 cup minced white onion
  • 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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