I made this soup for a two-family dinner and all the kids gobbled it up. It cooks up with minimal prep — the only thing that take time is peeling the beets. This recipe is from Martha Stewart’s Everyday Food magazine — my go-to source for mid-week cooking. It too about 20 minutes to peel the root veggies, and then you can make a salad while the veggies roast.
Roasted Beet and Potato Borscht
2 lbs red beets
1 lb russet potatoes
salt and pepper
5 c veggie broth (can do some broth and some water)
red wine vinegar
fresh parsley (opt)
green onions (opt)
Pre-heat oven to 400. Peel beets and dice medium. Peel 1 lb russet potatoes and dice medium. Add these to a roasting pan or rimmed baking sheet. Coarsely chop 2 shallots and add to pan along with 3-5 springs of fresh thyme. Drizzel with 2T olive oil and season with salt and pepper. Toss lightly to coat. Arrange this mix in a single layer and roast until beets and potatoes are cooked through. (About 45min)
Discard thyme. Add vegetable to a soup pot along with 5 cups vegetable broth. Bring to simmer over medium-high. Use a potato masher to mash some of the veggies until the soup is think and chunky. Stir in 1 T red-wine vinegar and adjust salt and pepper to taste.
To serve, top with sour cream, chopped fresh parsley, and thinly sliced green onions if desired.