This Week's Episode

Hosted by Lynne Rossetto Kasper

Play
Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.

Blender Borscht With Dill Cream

 
 

Melissa Clark

Ingredients

  • 1 cup creme fraiche or sour cream
  • 2 tablespoons chopped fresh dill
  • salt and pepper to taste
  • 2 packages (250 grams) cooked, peeled beets
  • 1 small red onion, peeled and quartered
  • 1 can (14-ounces) chicken or vegetable broth
  • 1 cup ice cubes
  • 1–2 teaspoons best quality red wine vinegar, or to taste


Instructions

1. In a medium bowl, whisk together the creme fraiche and 1 tablespoon of the dill. Season with salt and pepper to taste.

2. Place the beets, onion, broth, ice, and 1½ cups cold water into a blender. Blend until smooth. Season with vinegar and salt and pepper to taste.

3. Serve the borscht with dollops of the dill cream, garnished with more of the dill.

Copyright 2009 Melissa Clark

Categories: 
Soups/StewsVegetarian
Tags: 
chicken broth

Melissa Clark is a food writer and author. She is a food columnist for The New York Times, and has written for Bon Appetit, Food & Wine, Every Day with Rachael Ray and Martha Stewart. She is the author of Cook This Now, In the Kitchen with a Good Appetite and 32 other cookbooks.

  • Andrea Reusing: The Key 3

    Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.

Top Recipes

Monthly rice: Prioritize family with homemade meals delivered

“It's this beautiful, cashmere scarf of coffee. The texture is what appeals to me the most.”

James Freeman on the Nel drip method