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1
Preheat the oven to 400 degrees .
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2
Scrub the beets and put them on a large sheet of aluminum foil; season with salt & pepper, and drizzle with 2 tablespoons of olive oil.
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3
Enclose the beets in foil, place them on a baking pan (to prevent dripping), and 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 are still warm, peel off their skins and cut them into 1/4-inch dice.
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6
In a large heavy bottomed pot set over medium heat, add the bacon and cook until it begins to brown, about 3 minutes.
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7
Add the remaining tablespoon of olive oil, the onion, carrots, and parsnips, and cook until the vegetables are softened and just starting to color, about 10 minutes.
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8
Add the thyme, stock, cabbage, and beets and simmer until the vegetables are tender, about 20 minutes.
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9
Remove the thyme sprgs.
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10
Add the vinegar, honey, and apple.
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11
Season with salt & pepper.
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12
To serve, mix the dill and sour cream.
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13
Serve the borscht, hot or cold in bowls, garnished with a dollop of dilled sour cream, and sprinkle with a little fresh dill.
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14
The soup can be made ahead up to 2 days and kept covered in the refrigerator.
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15
Reheat over medium heat if serving warm.
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16
Garnish with the dilled sour cream right before serving.
