Roasted Beet and Potato Borscht

Photo: Marcus Nilsson
Prep Time:
15 mins
Total Time:
1 hrs 10 mins

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).


  • 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.

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