Blender Borscht With Dill Cream

Copyright 2009 Melissa Clark

Melissa Clark writes the "A Good Appetite" column for The New York Times.
Serves 4 to 6

1 cup creme fraiche or sour cream
2 tablespoons chopped fresh dill
salt and pepper to taste
2 packages (250 grams) cooked, peeled beets
1 small red onion, peeled and quartered
1 can (14-ounces) chicken or vegetable broth
1 cup ice cubes
1–2 teaspoons best quality red wine vinegar, or to taste

1. In a medium bowl, whisk together the creme fraiche and 1 tablespoon of the dill. Season with salt and pepper to taste.
2. Place the beets, onion, broth, ice, and 1½ cups cold water into a blender. Blend until smooth. Season with vinegar and salt and pepper to taste.
3. Serve the borscht with dollops of the dill cream, garnished with more of the dill.