Almost-Instant Chilled Borscht

In a medium saucepan, heat the canola oil. Add the onion and cook over moderate heat until softened, 3 minutes. Add the beets and cook, stirring, until crisp-tender, 3 minutes. Add the carrots, season with salt and pepper, and cook until crisp-tender, 3 minutes. Add the vinegar and cook until evaporated. Add the beet juice and immediately transfer to a bowl. Set the bowl in a bowl of ice water to chill. Serve the borscht in small bowls, garnished with horseradish, sour cream, and dill. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.