Roasted Beet and Potato Borscht

Name: Roasted Beet and Potato Borscht
Prep time: 15 min
Total time: 70 min
Ingredients: 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

4.0

(19)

2 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

1 hrs 10 mins

Servings:

4

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).

Ingredients

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

Directions

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.