Carrot and cranberry borscht

  • 6 Servings
  • 30mPrep Time
  • 0mCook Time
  • 30mReady In
  • Category : Food
  • Subcategory : Appetizers and snacks
  • Main Ingredient : cranberry
  • Chef : Patrick Quakenbush

A small, hard, tart, oval, red berry, Vaccinium macrocarpon, a relative of the blueberry.


1 pound carrots, chopped 2 cups cranberries (fresh or frozen) 4 cups chicken or vegetable stock 3 tablespoons sugar or to taste 1 tablespoon fresh lemon juice 1/2 cup sour cream 2 tablespoons chopped fresh dill


  • In a medium, nonreactive saucepan, simmer the carrots, cranberries, stock and sugar until the carrots are very tender, about 20 minutes.
  • Puree in a blender or food processor mixture and return the to pan.
  • Add the lemon juice.
  • Whisk in sour cream until well blended.
  • Serve hot, garnished with the dill.