Roasted Beet Borscht Borsch

Recipe by Charlotte J
READY IN: 2hrs




  • 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.