Roasted Beet Borscht
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 201
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 5
- Cholesterol
- 4
- Sodium
- 611
- Total: 1 hr 45 min
- Active: 35 min
Ingredients
1 pound beets (about 3 small)
Kosher salt and freshly ground pepper
6 sprigs thyme
6 tablespoons extra-virgin olive oil
4 1/2 cups chicken stock, plus more if needed
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
2 tablespoons red wine vinegar
1 tablespoon honey
1 Granny Smith apple
2 tablespoons chopped fresh dill
Sour cream, for garnish
Directions
- Preheat the oven to 400˚. Scrub the beets and put them on a large piece of 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. When the beets are cool enough to handle but still warm, slip off their skins and chop them into large chunks.
- Bring the chicken stock to a gentle simmer in a saucepan over medium-low heat. Meanwhile, heat the remaining 3 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, garlic and remaining 3 thyme sprigs and cook, stirring, until softened and just starting to color, about 10 minutes.
- Add the warm chicken stock to the vegetables in the pot and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets in a blender and add the cooked vegetables and stock. Blend until smooth, adding more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate the flavors. (The borscht can be served hot or cold; for a chilled soup, transfer to a bowl and refrigerate until cold.)
- To make the garnish, grate the apple on the large holes of a box grater into a medium bowl; mix in the dill. Ladle the soup into bowls and swirl in a big dollop of sour cream. Top with the apple-dill mixture.