Live Naturally Magazine
Export date: Mon Sep 20 22:19:07 2021 / +0000 GMT




A delicious Eastern European tradition.

  • 1 cup crème fraîche or sour cream
  • 2 tablespoons chopped fresh dill, divided
  • Salt and pepper, to taste
  • 1 pound cooked, peeled beets; about 5 small or 3–4 medium
  • 1 (15-ounce) can pickled beets, with liquid
  • 1 (14-ounce) can chicken or veggie broth
  • 1 cup ice cubes
  • 1-2 teaspoons best-quality red wine vinegar, or to taste
  1. In a medium bowl, whisk together crème fraîche and 1 tablespoon of dill. Season with salt and pepper.

  2. Place cooked beets, pickled beets and liquid, broth, ice, and 1½ cups cold water into a blender. Blend until smooth.

  3. Season with vinegar, and salt and pepper to taste.

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

Live Naturally is excited to partner with Johnson & Wales University. Vincent Armada, Dean of Culinary Education Jorge de la Torre, and Deanna Fontaine (l to r) developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit