Serves 4
70 min
Roasted Beet and Potato Borscht
Recipe GLPRc2d0869f9013cc
A vibrant Eastern European soup featuring roasted beets and potatoes simmered in aromatic broth with thyme, finished with a splash of red-wine vinegar. Topped with cooling sour cream, fresh scallions, and parsley for a perfectly balanced, nourishing dish.
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Ingredients
2 pounds red beets, scrubbed, peeled, and cut into medium dice
1 pound russet potatoes, peeled and cut into medium dice
2 shallots, coarsely chopped
3 to 5 sprigs fresh thyme
2 tablespoons extra-virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste
5 cups low-sodium chicken broth
1 tablespoon red-wine vinegar
Sour cream for serving
Thinly sliced scallion greens for serving
Chopped fresh flat-leaf parsley for serving
Directions
Preheat your oven to 400°F. Toss the diced beets with 1 tablespoon of olive oil, season with salt and pepper, and spread on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until the beets are tender and caramelized at the edges.
While the beets roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped shallots and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
Add the diced potatoes to the pot and stir to combine with the shallots. Cook for 2 minutes, allowing the potatoes to begin absorbing the oil and aromatics.
Pour the chicken broth into the pot and add the thyme sprigs. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the potatoes are tender.
Add the roasted beets to the pot along with any accumulated pan juices. Stir well and simmer for another 5 minutes to allow the flavors to meld.
Remove the thyme sprigs from the pot. Stir in the red-wine vinegar and taste for seasoning, adjusting salt and pepper as needed.
Ladle the borscht into serving bowls and top each portion with a dollop of sour cream, scattered scallion greens, and fresh parsley. Serve hot and enjoy.
