Big Apple Borscht Recipes

Steps:

• Mix the cider, pomegranate juice, and apple brandy in a glass measuring cup or pitcher until combined. Chill until ready to serve.
• To make a Bubbletini, pour about 1/4 cup of the cider mixture into a chilled martini glass. Top with ice-cold Prosecco. To garnish, either very thinly slice the apple crosswise on a mandoline slicer and float the wheel in the cocktail, or cut thin wedges from the apple and garnish the rim.
• Repeat with remaining ingredients.

Steps:

• Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
• In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

Steps:

• Heat grapeseed oil over medium heat in a large pot and add onion and garlic, sauteing them until they are translucent. Add beets and cucumber, and cover with 6 cups water. Season with salt and pepper. Bring to a boil and cook until tender, about 45 minutes. Remove from heat and bring to room temperature.
• Add orange juice and blend with an immersion blender, or in batches in a conventional blender. Season with salt and pepper, to taste. Stir in lime juice and chill.
• Spoon into serving bowls, garnish with a dollop of sour cream and sprinkle with dill pickle.