Roasted Beet Borscht Borsch Recipe

Name: Roasted Beet Borscht Borsch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

929

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb beet, kosher salt & freshly ground black pepper, 6 sprigs fresh thyme, divided, 6 tablespoons extra virgin olive oil, divided, and more.

Yes, Roasted Beet Borscht Borsch falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Beet Borscht Borsch

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions