COOL BLENDER BORSCHT

Ingredients

• 2 cups diced cooked beets, cooled
• 2 cups cubed peeled potatoes, cooked and cooled
• 2 cups sour cream
• 2 cups canned chicken broth
• 2/3 cup sliced green onions
• 1/4 cup fresh lemon juice
• 1 tbsp chopped fresh dill
• 1 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 2 cups ice cubes

Directions

1. Combine all ingredients except ice cubes in a large bowl.
2. Spoon half of beet mixture into a blender; add half of ice cubes.
3. Purée until smooth. Transfer mixture to a bowl.
4. Repeat with remaining beet mixture and ice cubes. Serve immediately or refrigerate for up to 24 hours. Stir before serving.