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 1 1/2 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.
Copyright 2009 Melissa Clark
Melissa Clark is a food writer and author. She is a food columnist for The New York Times, and has written for Bon Appetit, Food & Wine, Every Day with Rachael Ray and Martha Stewart. She is the author of Dinner in an Instant, Cook This Now, In the Kitchen with a Good Appetite and 32 other cookbooks.