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 1 1/2 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.
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Copyright 2009 Melissa Clark
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 Dinner in an Instant, Cook This Now, In the Kitchen with a Good Appetite and 32 other cookbooks.