Roasted Beet and Potato Borscht
Bring deep, rich character to borscht, the classic Eastern European soup, by roasting the beets and potatoes. Top with a dollop of sour cream at the end for a traditional touch.
- Total Time:
- Servings: 4
Source: Everyday Food, October 2010
- 2 pounds red beets, scrubbed, peeled, and diced medium
- 1 pound russet potatoes, peeled and diced medium
- 2 shallots, coarsely chopped
- 3 to 5 sprigs thyme
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 5 cups low-sodium chicken broth or water
- 1 tablespoon red-wine vinegar
- Sour cream, (optional)
- Chopped fresh parsley (optional)
- Thinly sliced scallion greens (optional)
Preheat oven to 400 degrees. In a roasting pan or rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are cooked through, about 45 minutes.
Discard thyme. Add vegetables to a medium pot, along with broth. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season to taste with salt and pepper. To serve, top with sour cream, parsley, and scallion greens, if desired.