Roasted Beet Borscht

Total Time:
2 hr
30 min
1 hr 30 min

6 to 8 servings


Heat oven to 400 degrees F.

Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.

In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil. Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes. Add the chicken stock and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets into a blender and add the cooked vegetables and most of the stock. Blend until smooth, add more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate flavors. Borscht can be served hot or cold.

To make the garnish, grate the apple on the large holes of a box grater and mix in the dill. Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.

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4.1 25
I have never made borscht before in my life, despite having Ukrainian Jewish grandparents on my mother's side. I took a risk and made this for a dinner party and got rave reviews. It's really tasty. Thanks! item not reviewed by moderator and published
We have been raising beets in our garden for the past three years. Every year I have struggled to use them all before they bolt. No more! This recipe is amazing! It is easy and delicious. We are making several batches and freezing it to enjoy this winter. item not reviewed by moderator and published
I have wanted to make Borscht for years and this year a friend gave me homegrown beets and carrots and so I made this delicious soup. Thank you Tyler for the recipe as my husband and I had a wonderful trip to Russia through this recipe. item not reviewed by moderator and published
This soup was suprisingly wonderful. My husband is not a fan of beets, but after roasting them, he took a small bite and said, wow, that was good. After making the borscht, we both couldn't believe that it was so hardy. It thickened up after putting it in the food processor. The apple, sour cream, and the dill made it very interesting. We will be definitely making it again, and I love that it was chocked full of vitamins! Thanks, Tyler~ item not reviewed by moderator and published
Real barszcz (Polish spelling served on Christmas eve is fully vegetarian and lemon juice will do the trick item not reviewed by moderator and published
Awesome! I used Beef Stock instead of chicken and added a small can of tomato paste! Everyone LOVED IT!! item not reviewed by moderator and published
Great! I whipped this up for dinner using beets from my farm box. Delicious! item not reviewed by moderator and published
We got some lovely beets at the farmer's market and decided to try out this recipe. It was really delicious. It seemed like it needed a bit more when we tasted it at the end - a good splash of lemon juice and a sprinkle of paprika did a great job of finishing off a great flavor. It may not be an authentic texture for borscht, but the flavor was great. It's very filling as well - more hearty than I was expecting. Thanks Tyler, we'll make this one again! item not reviewed by moderator and published
This is definitely not a recipe of what they call Borscht. Beet soup may be, but Borscht - don?t think so! item not reviewed by moderator and published
If thierecipe has beets it doesnt meen that you can call it borscht. This is very far from what borscht is. item not reviewed by moderator and published

Not what you're looking for? Try:

Roasted Beet Salad with Candied Walnuts

Recipe courtesy of Aaron McCargo Jr.