Ruby red roasted beet borscht
Ingredients
- 5 medium beets, peeled, cut into 5 centimeter chunks
- 3 medium carrots, peeled, cut into 5 centimeter chunks
- 1 medium red onion, peeled, cut into 8 wedges
- 4 cloves garlic, skin on
- 6 sprigs fresh thyme
- 2 tablespoons (30 milliliters) olive oil
- 1/2 teaspoon (3 grams) kosher salt, plus more
- 1/4 teaspoon (1 gram) freshly ground black pepper, plus more
- 4 cups (960 milliliters) chicken or vegetable broth
- 1 tablespoon (15 milliliters) balsamic vinegar
- 2 teaspoons (10 grams) prepared horseradish
- 1 teaspoon (10 grams) Dijon mustard
- 3 tablespoons (8 grams) chopped dill, plus more for serving
- 2 teaspoons (10 milliliters) lemon juice
- Sour cream, for serving
- Optional: 1 tablespoon (15 milliliters) vodka
Directions
- Heat oven to 400°F (205°C).
- Toss beets, carrots, onion, garlic and thyme on a large baking sheet with olive oil, 1/2 teaspoon (three grams) salt and 1/4 teaspoon (one gram) pepper. Spread into an even layer and roast for 30 minutes, stirring halfway. Once cool enough to handle, squeeze garlic from skins.
- Transfer vegetables to a medium saucepan and add broth. Bring mixture to a boil and reduce heat to maintain a simmer. Cover and cook until vegetables are very tender, about 50 to 60 minutes.
- Remove thyme from saucepan then transfer mixture into a blender. Purée until smooth (in batches, if necessary).
- Return mixture to saucepan over medium-low heat. Stir in vodka (if using), vinegar, prepared horseradish, Dijon mustard, dill and lemon juice. Season with salt and pepper to taste. Cover and cook for ten minutes.
- Serve hot or cold, topped with sour cream and dill.
