Roasted Borscht Recipes

ROASTED BEET AND POTATO BORSCHT

Steps:

• 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.
• 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.

ROASTED BEET BORSCHT BORSCH

Steps:

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

ROASTED BEET BORSCHT

Steps:

• Preheat the oven to 400˚. Scrub the beets and put them on a large piece of foil; season with salt and pepper, add 3 thyme sprigs and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. When the beets are cool enough to handle but still warm, slip off their skins and chop them into large chunks.
• Bring the chicken stock to a gentle simmer in a saucepan over medium-low heat. Meanwhile, heat the remaining 3 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, garlic and remaining 3 thyme sprigs and cook, stirring, until softened and just starting to color, about 10 minutes.
• Add the warm chicken stock to the vegetables in the pot and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets in a blender and add the cooked vegetables and stock. Blend until smooth, adding more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate the flavors. (The borscht can be served hot or cold; for a chilled soup, transfer to a bowl and refrigerate until cold.)
• To make the garnish, grate the apple on the large holes of a box grater into a medium bowl; mix in the dill. Ladle the soup into bowls and swirl in a big dollop of sour cream. Top with the apple-dill mixture.

ROASTED BEET BORSCHT

Steps:

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

ROASTED BORSCHT

Steps:

• Preheat oven to 450 degrees. In a large glass roasting pan, combine shredded vegetables, oil, a teaspoon of salt and the pepper and mix well. Sprinkle ribs with the remaining teaspoon of salt and place them on top of the vegetables. Roast uncovered for 45 minutes, stirring the vegetables every 15 minutes.
• Place the roasted ingredients in a large pot and add the beet greens, broccoli rabe, Swiss chard, spinach, parsley, escarole and 8 cups of boiling water. Put the pot, covered, in the oven, reduce heat to 350 degrees and bake 1 hour.
• Remove soup from the oven. Remove the beef and set aside. Skim the fat from the soup and return the pot to the oven for another hour. Separate the meat from the bones, discard the fat and gristle, and chop the meat into 1/2-inch pieces. Return the meat to the pot.
• Place the bread on a baking sheet and dry it in the oven for 5 minutes. Add the bread to the soup for the last 20 minutes of cooking. Season the soup to taste with more salt and pepper. Serve garnished with nondairy sour cream if desired.

BEET BORSCHT

Steps:

• In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.