Cook1 hr 30 mins
I found this on the Food Network site and decided to give it a try. From Tyler Florence and Food 911, Episode: Tastes of Russia
- 453.59 g beet
- kosher salt & freshly ground black pepper
- 6 sprig fresh thyme, divided
- 88.74 ml extra virgin olive oil, divided
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 garlic cloves, chopped
- 1419.54 ml chicken stock, heated
- 29.58 ml red wine vinegar
- 14.79 ml honey
- 1 granny smith apple, peeled
- 29.58 ml chopped fresh dill
- sour cream, for garnish
- Heat oven to 400 degrees.
- 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.