Roasted Beet Borscht Borsch

"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"
photo by cheryl_zinner photo by cheryl_zinner
photo by cheryl_zinner
photo by JustJanS photo by JustJanS
photo by Charlotte J photo by Charlotte J
Ready In:




  • 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.

Questions & Replies

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  1. So easy!! and delicious!! I roasted the beets in the morning so I could cut down on prep time at dinner. The shaved apple is perfect on top. Thank you!! :)
  2. Charlotte, this was great. I made it using a mix of red and golden beets (more golden than red but you can't tell!). We follow a fairly low fat diet, so I actually rubbed all the vegetables in about 2 teaspoons of .olive oil and roasted the lot then chucked all in my food processor. I found the vinegar really lifted the dish and the three garnishes were just perfect with the finished soup. Thanks for posting!



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