Roasted Beet and Potato Borscht
There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky -- but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets. When peeling beets, it's a good idea to wear gloves to avoid staining your hands. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).
- Total Time:
- Servings: 4
Source: Everyday Food, October 2010
- 2 pounds red beets, scrubbed, peeled, and cut into a medium dice
- 1 pound russet potatoes, peeled and cut into a medium dice
- 2 shallots, coarsely chopped
- 3 to 5 sprigs thyme
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 5 cups low-sodium chicken broth or water
- 1 tablespoon red-wine vinegar
- Sour cream, thinly sliced scallion greens, and chopped fresh flat-leaf parsley, for serving
Preheat oven to 400 degrees. In a roasting pan or on a 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 tender, about 45 minutes.
Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.