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Chilled Borscht

The beautiful ruby color of this soup makes a lovely presentation for entertaining. Garnish with a dollop of crème fraiche and chopped chives."


1 tablespoon olive oil
1 small shallot, cut into ½-inch pieces
2 medium carrots, thinly sliced
2½ cups chicken broth, low sodium
1½ pounds beets, scrubbed well and peeled, cut into ½-inch pieces
½ teaspoon kosher salt
pinch freshly ground black pepper
1 teaspoon fresh lemon juice


Put the olive oil into the blender jar; set timer for 6 minutes and temperature on Medium. Once hot add the shallot. Cover blender jar stir 1 to 2 times, and let sauté for about 30 seconds to soften. Add the carrots, stir a few times and let sauté for about 3 to 4 minutes. Once time expires, add the broth. Set timer for 5 to 8 minutes and temperature on High. Once broth comes to a boil, add the beets, salt and pepper. Switch to Medium for 30 minutes. Once time expires, test the beets. If they are not tender, add more time as needed. When tender, add the lemon juice. Blend starting with speed 1 gradually rising to speed 3 until completely smooth and homogenous, about 2 minutes. Taste and adjust seasoning as desired.

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Makes about 6 cups

Nutritional Information
Per Serving

Nutritional information per serving (1 cup): Calories 87 (25% from fat) • carb. 14g • pro. 3g • fat 3g • sat. fat 0g • chol. 0mg • sod. 533mg • calc. 28mg • fiber 4g

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