Roasted Beet Borscht

Total Time:
2 hr
Prep:
30 min
Cook:
1 hr 30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
Directions

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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    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.
    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.
    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~
    Real barszcz (Polish spelling served on Christmas eve is fully vegetarian and lemon juice will do the trick
    Awesome! I used Beef Stock instead of chicken and added a small can of tomato paste! Everyone LOVED IT!!
    Great! I whipped this up for dinner using beets from my farm box. Delicious!
    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!
    This is definitely not a recipe of what they call Borscht. Beet soup may be, but Borscht - don?t think so!
    If thierecipe has beets it doesnt meen that you can call it borscht. This is very far from what borscht is.
    Who would have thought beets could taste so good. Careful - stains everything.
    I used this recipe because I was looking for something creative to do with fresh beets from a farmers market. It was delicious! I like this soup warm. Also, I didn't have any red wine vinegar so I used half regular white vinegar and half balsamic--it still turned out great!
    This recipe was absolutely wonderful. I've made it twice in the last two weeks. I have to confess, I didn't roast the beets, I just added them with the carrots. Yum!
    This soup has nothing to do with a borscht. Taste was ok but it's not a real Russian taste.
    This recipe is easy and delicious. Roasting the beets first gives them an added sweet and rich flavor. I'm sure that the self-appointed food police will be horrified, but I made it with golden beets and used apple cider vinegar instead of the red wine vinegar. It was beautiful, and with some goat cheese, crusty bread and a green salad, made a nice light spring lunch. Was it "authentic" borscht? No, but then again, I read the recipe first and saw it didn't have the requisite cabbage, but so what? Ask ten French cooks to make cassoulet and you'll get ten different recipes too. But then, you wouldn't be able to get your jollies acting all superior on a recipe forum if you didn't point out all the "inauthentic" recipes for the rest of us. Get a life and let the rest of us enjoy ourselves, golden beet borscht and all.
    Chef#901565, I am SO with you. 
     
    My Polish mother made her version with jarred beet juice, etc. Sadly for me I didn't get her recipe....................
    I have no idea what borscht is supposed to taste like...I only know this soup is easy and delicious! My family loves it.
    EASY TO FOLLOW BUT IT DID NOT TASTE LIKE REAL RUSSIAN HOMEMADE. I DID LEARN A NEW WAY AND ENJOYED IT VERY MUCH
    First, I use beef broth and chunks of beef in the soup. Secondly, the vegetables are never pureed. Thirdly, I use shredded red cabbage and a potato. At least he was correct in using an apple to prevent the beets from fading to pink.
    An easy, tasty, soup...
    I have rated this in middle for 2 reasons: 1) I tried this recipe, and it?s delicious! I really liked the soup. On the other hand? 2) This soup has nothing to do with Russian (or original Ukrainian) borscht. First there cabbage (as somebody else pointed it already) is a MUST have component; secondly ? none of the Russian soups are blended ever.
     
    As a general comment, I?d like to say that there is nothing wrong to develop new recipes based on original ones, but it wrong to call them by original names.
    Would it make you happy if it was called beet soup, Kiljoy???????????????
    Granted, I made a few changes.
     
    1.I made the recipe vegetarian by substituting vegetable broth for the chicken stock.
     
    2.I added about half of a large head of green cabbage when the broth was added. Borscht, in my opinion, NEEDS cabbage.
     
    3.I only blended half of the borscht which left some chunks of beet, cabbage, carrot, and onion in the finished product. It gave the borscht a 'heartier' feel.
     

     
    I served this with a slice of cabbage pie. Dinner couldn't have been more perfect!
    I've never had "official" borscht, but this soup was easy and absolutely delicious. I grow beets and this recipe will impress anyone, even those who think they don't like beets. I had no carrots because I don't like them so I replaced them with fennel. Thank you Tyler!.
    Terrible. My cat wouldn't even eat it. If you like borscht, I guess it would be alright. Otherwise, don't bother.
    I cook a cold one too but this is a nice variation for me.
    I was a bit of a skeptic looking at the recipe. But after making it...it won me over! I used my Russian husband as the test to see how good it was. He said it was a bit too fancy for Russian Borscht, but he loved every bite. Like on the show...not a drop left in any bowl. The presentation is beautiful. It will be perfect for a nice dinner gathering.
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    Recipe courtesy of Food Network Kitchen