• Yield: Serves 4 to 6

  • Time: 15 minutes prep, 15 minutes total


  • 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


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.

Copyright 2009 Melissa Clark

Melissa Clark
Melissa Clark is a food writer, author, and host of our new podcast Weeknight Kitchen with Melissa Clark. She is a food columnist for The New York Times, and has written more than 30 cookbooks including Dinner in an Instant, Cook This Now, and In the Kitchen with a Good Appetite.