Ingredients

1              teaspoon olive oil

1              shallot chopped, about ½ ounce

2              medium carrots, about 5 ounces

1              pound red beets

3              cups vegetable broth

                salt

                freshly ground black pepper

Instructions

1. Put oil into a saucepan and place over medium heat. Add the shallot and sweat until soft, about 2 minutes.

2. While the shallot is sweating, turn the Cuisinart^® Juice Extractor to speed 5. Turn the unit on and juice the carrots and the beets.

3. Add juice, vegetable broth and ½ cup of the pulp to the saucepan and bring to a simmer. Allow soup to simmer for about 30 minutes.

4. Taste and add seasoning if necessary.

5. Chill well before serving.

Serving Tip: Garnish cold borscht with a dollop of sour cream and some chopped fresh dill.

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