Dinner Tonight: Roasted Beet and Potato Borscht

Name: Dinner Tonight: Roasted Beet and Potato Borscht
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Eastern European, European
Ingredients: 1 liters homemade chicken broth or low-sodium canned broth; 4 Tbsps chopped fresh parsley; 3 sprigs fresh thyme; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil; 907 grams red beets (about 5 medium), scrubbed, peeled, and cut into medium dice; 1 Tbsp red wine vinegar; 454 grams russet potatoes (about 2 medium), peeled and cut into medium dice; 2 shallots, coarsely chopped; 4 servings Sour cream

Dinner Tonight: Roasted Beet and Potato Borscht might be just the soup you are searching for. This recipe serves 4. Watching your figure? This gluten free and vegetarian recipe has 299 calories, 8g of protein, and 11g of fat per serving. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Eastern European cuisine. A mixture of kosher salt and pepper, olive oil, thyme, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Adjust oven rack to middle position and preheat the oven to 400°F. Meanwhile, toss vegetables with olive oil, salt, and pepper.

Ingredients you will need

Vegetable

Olive Oil

Pepper

Salt

Equipment you will use

Oven

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.

Ingredients you will need

Vegetable

Spread

Thyme

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Salt And Pepper