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1
Heat oven to 400 degrees.
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2
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.
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3
Bake until the beets are tender, about 1 hour.
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4
Set aside.
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5
When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.
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6
In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil.
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7
Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes.
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8
Add the chicken stock and simmer until the vegetables are tender, about 20 minutes.
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9
Remove the thyme sprigs.
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10
Put the chopped beets into a blender and add the cooked vegetables and most of the stock.
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11
Blend until smooth, add more stock if the puree is too thick.
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12
Add the vinegar and honey; season with salt and pepper.
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13
Blend again to incorporate flavors.
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14
Borscht can be served hot or cold.
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15
To make the garnish, grate the apple on the large holes of a box grater and mix in the dill.
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16
Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.
