Best Roasted Beet Borscht Recipes

Roasted Beet and Potato Borscht image

Provided by Martha Stewart

Time 1h10m

Number Of Ingredients 9

2 pounds red beets, scrubbed, peeled, and cut into a medium dice
1 pound russet potatoes, peeled and cut into a medium dice
2 shallots, coarsely chopped
3 to 5 sprigs thyme
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
5 cups low-sodium chicken broth or water
1 tablespoon red-wine vinegar
Sour cream, thinly sliced scallion greens, and chopped fresh flat-leaf parsley, for serving

Steps:

Preheat oven to 400 degrees. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.

Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 7 g, Protein 11 g

Roasted Beet Borscht image

Provided by Tyler Florence

Categories appetizer

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound beets
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
6 cups chicken stock, heated
2 tablespoons red wine vinegar
1 tablespoon honey
1 Granny Smith apple, peeled
2 tablespoons chopped fresh dill
Sour cream, for garnish

Steps:

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.

Roasted Beet Borscht Borsch image

Provided by Charlotte J

Categories Vegetable

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb beet
kosher salt & freshly ground black pepper
6 sprigs fresh thyme, divided
6 tablespoons extra virgin olive oil, divided
1 medium onion, chopped
2 carrots, chopped
2 garlic cloves, chopped
6 cups chicken stock, heated
2 tablespoons red wine vinegar
1 tablespoon honey
1 granny smith apple, peeled
2 tablespoons chopped fresh dill
sour cream, for garnish

Steps:

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.