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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).

  • Prep:
  • 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


  1. 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.

  2. 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.

Reviews Add a comment

  • mmeriche30
    27 OCT, 2010
    this soup was an epic fail for me.. one of the maybe 3 everyday food magazine recipes that hasn't worked out since i have been religiously cooking and baking recipes from the source since 2005. glad to see it worked out for another reviewer, and will be curious to see what others have to say after trying it..
  • MS10712351
    23 OCT, 2010
    The roasting was a little too long, had to take it the veggies out after 35 minutes, otherwise they would have burned. i replaced the sour cream with a large dollop of horseradish (delicious). came out very nicely.