Chilled Borscht

Name: Chilled Borscht
Cuisine: Europe, Eastern European & German
Ingredients: 2 pounds, beets (6 medium), scrubbed and all but 1 inch of stems removed; 1 , small onion, peeled; 1/4 cup, distilled white vinegar; 1/4 cup, sugar; 1 1/2 teaspoons, salt; 3/4 cup, heavy cream; 3/4 cup, sour cream; 1 tablespoon, lemon juice; 2 tablespoons, fresh dill, chopped

Main Courses
Europe
Eastern European & German
Fruits & Vegetables
Vegetables

Hot borscht is a grand affair, but chilled borscht is much simpler, with the beets taking center stage.

SERVES 4 to 6

TIME 1½ hours

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