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There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky -- but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets. When peeling beets, it's a good idea to wear gloves to avoid staining your hands. This recipe appears in our cookbook Martha Stewart's Vegetables (Clarkson Potter).
Ingredients
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2 pounds red beets, scrubbed, peeled, and cut into a medium dice
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1 pound russet potatoes, peeled and cut into a medium dice
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2 shallots, coarsely chopped
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3 to 5 sprigs thyme
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2 tablespoons extra-virgin olive oil
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Kosher salt and freshly ground pepper
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5 cups low-sodium chicken broth or water
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1 tablespoon red-wine vinegar
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Sour cream, thinly sliced scallion greens, and chopped fresh flat-leaf parsley, for serving
Directions
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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.
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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.