Almost-Instant Chilled Borscht

1. 1

   In a medium saucepan, heat the canola oil.

2. 2

   Add the onion and cook over moderate heat until softened, 3 minutes.

3. 3

   Add the beets and cook, stirring, until crisp-tender, 3 minutes.

4. 4

   Add the carrots, season with salt and pepper and cook until crisp-tender, 3 minutes.

5. 5

   Add the vinegar and cook until evaporated.

6. 6

   Add the beet juice and immediately transfer to a bowl.

7. 7

   Set the bowl in a bowl of ice water to chill.

8. 8

   Serve the borscht in small bowls, garnished with horseradish, sour cream and dill.

* Per serving · 4 servings · Values may vary.