Soup Saturday Swappers are back; this month’s theme is root vegetables. This recipe for Roasted Golden Beet Borscht is simple to prepare and simply delicious.
As a child, I would always dread the beets. They were red pickled beets, served hot, as a side dish and I thought they were nasty. I’d sit there, looking at my plate, while being told, “Eat your BEETS!” Ugh. I’ve never really gotten over my dislike of them.
Several years ago, however, I discovered organic golden beets in the produce section of my local market. The deep gold and peachy tones of the skin were intriguing to me, so I decided to buy some. Once roasted with a bit of olive oil, herbs, salt and pepper, they were absolutely dreamy! I’ve been hooked ever since.
When this month’s Soup Saturday Swapper theme was proposed by Wendy from A Day in the Life on the Farm, I knew just what I wanted to make. A golden beet version of the classic borscht.
Borscht is a very popular soup in Eastern European cuisines, including Russia and Poland. It’s distinctive in part because of its bright (beet) red color. So, my version will probably raise some eyebrows. That’s fine with me…
I roasted my beets, along with organic carrots (white, purple and orange) and some shallots. Tossed with olive oil, salt, pepper and fresh thyme leaves, they got a nice caramelized edge on them as they softened; this adds outstanding flavor that boiling the beets just won’t impart.
Once the root vegetables were roasted, I added them to a saucepan with chicken stock, some red wine vinegar (borscht is typically a sour soup), adjusted my seasonings and let the soup simmer for a bit. After simmering for about 20 minutes, I used my immersion blender to not quite puree the soup. I didn’t leave chunks of vegetables, but it still had texture to it.
Topped with the traditional sour cream and a sprig of dill, the soup was fabulous. I hope you’ll try it! Also be sure to check out the other root vegetable soups posted by other participants in the links below. Thanks to Wendy for hosting a great theme.
- 1½ pounds golden beets, peeled and cut into 1 inch cubes (about 6 medium-sized)
- 1 cup diced carrot, peeled (I used a combination of white, purple and orange)
- 1 large shallot (about the size of a small onion)
- 4 sprigs of fresh thyme, leaves pulled
- 1 tablespoon olive oil
- kosher salt and ground black pepper
- 4 cups chicken stock
- 2 tablespoons red wine vinegar
- garnish: dollop sour cream, dill sprig
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper (for easy clean up)
- In a bowl, add the beets, carrot, shallot, thyme leaves, olive oil, salt and pepper.
- Toss to combine.
- Pour out onto the prepared baking sheet and spread out into a single layer.
- Place the baking sheet into the preheated oven and bake for 35 minutes, or until the vegetables are fork tender.
- Remove from the oven.
- Place the roasted vegetables into a medium-sized sauce pan along with the stock and red wine vinegar.
- Over medium heat, simmer for about 20 minutes.
- Using an immersion blender (or in batches in a regular blender), pulse to obtain not quite a puree. You want there to still be some texture.
- Serve hot with sour cream and a sprig of dill.