Dinner Tonight: Roasted Beet And Potato Borscht Recipe
- 2 pound red beets (about 5 medium), scrubbed, peeled, and cut into medium dice
- 1 pound russet potatoes (about 2 medium), peeled and cut into medium dice
- 2 shallots, coarsely chopped
- 3 to 5 sprigs fresh thyme
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 5 cups homemade chicken broth or low-sodium canned broth
- 1 tablespoon red wine vinegar
- Sour cream
- 4 tablespoon chopped fresh parsley
- Adjust oven rack to middle position and preheat the oven to 400u0b0F. Meanwhile, toss vegetables with olive oil, salt, and pepper. Spread out in a single layer on rimmed baking sheet and tuck the sprigs of thyme in amongst the vegetables. Roast until tender, about 45 minutes, discarding the thyme once they are finished cooking.
- Bring the chicken broth to a simmer in a large saucepot and add the cooked vegetables. Mash roughly with a potato masher or wooden spoon, add the vinegar, and season to taste with salt and pepper and more vinegar if needed. Serve in bowls topped with a dollop of sour cream and a sprinkle of parsley.
red beets, potatoes, shallots, thyme, olive oil, kosher salt, chicken broth, red wine vinegar, sour cream, parsley
Taken from www.seriouseats.com/recipes/2010/09/dinner-tonight-roasted-beet-and-potato-borsch-recipe.html (may not work)