Velvety Roasted Beet Borscht with Apple Dill Garnish
Experience the comforting warmth of Velvety Roasted Beet Borscht, a hearty soup that beautifully captures the essence of Eastern European cuisine. Inspired by a classic recipe featured on Food Network by Tyler Florence, this vibrant dish combines the earthiness of roasted beets with the sweetness of honey and the acidity of red wine vinegar, creating a balanced and flavorful bowl. Garnished with a refreshing apple and dill mixture, plus a dollop of creamy sour cream, this soup is perfect for cozy dinners or gatherings. Enjoy it fresh from the pot or chilled for a delightful summer treat – either way, it's sure to impress!
This borscht is not only delicious but also packed with nutrients, making it a fantastic addition to your vegetable repertoire. Serve it as an appetizer or as a main dish accompanied by crusty bread for a complete meal.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
beet
1 lb (scrubbed, roasted, and chopped)
kosher salt
to taste
freshly ground black pepper
to taste
fresh thyme
6 sprigs, divided
extra virgin olive oil
6 tablespoons, divided
onion
1 medium, chopped
carrots
2, chopped
garlic cloves
2, chopped
chicken stock
6 cups, heated
red wine vinegar
2 tablespoons
honey
1 tablespoon
granny smith apple
1, peeled (grated)
fresh dill
2 tablespoons, chopped
sour cream
for garnish
Instructions
1
Preheat the oven to 400°F (200°C).
2
Scrub the beets thoroughly and wrap them individually in aluminum foil. Season with kosher salt, freshly ground black pepper, and add 3 sprigs of thyme. Drizzle with 3 tablespoons of extra virgin olive oil.
3
Place the wrapped beets on a baking sheet and roast until tender, about 1 hour. Once done, remove from the oven and let them cool slightly before handling.
4
Once the beets are cool enough to handle, slip off their skins and chop them into large chunks.
5
In a large heavy-bottomed pot, heat the remaining 3 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, garlic, and remaining 3 sprigs of thyme. Sauté for about 10 minutes until the vegetables are softened and beginning to color.
6
Pour in the heated chicken stock and bring to a simmer. Cook until the vegetables are tender, approximately 20 minutes. Remove and discard the thyme sprigs.
7
In a blender, combine the chopped beets, the sautéed vegetables, and most of the chicken stock. Blend until smooth, adding more stock if necessary to reach your desired consistency.
8
Add the red wine vinegar and honey to the borscht, seasoning with additional salt and pepper to taste. Blend again to ensure the flavors are well incorporated.
9
Borscht can be served hot or chilled according to preference.
10
For the garnish, grate the peeled granny smith apple using the large holes of a box grater. Mix the grated apple with the chopped fresh dill.
11
Serve the borscht in bowls, topped with a generous dollop of sour cream and the apple-dill mixture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Roasted Beet Borscht?
It is a hearty and vibrant soup that captures the essence of Eastern European cuisine by combining roasted beets, honey, and red wine vinegar.
Who inspired this specific borscht recipe?
This dish is inspired by a classic recipe featured on Food Network by celebrity chef Tyler Florence.
How are the beets prepared for the soup?
The beets are scrubbed, seasoned with salt and pepper, wrapped in foil with thyme and olive oil, and roasted at 400°F until tender.
How long do the beets need to roast?
The beets should be roasted for approximately 1 hour or until they are tender.
Do I need to peel the beets before roasting?
No, you roast them whole in foil and slip the skins off after they have cooled slightly.
What vegetables form the base of the soup?
The base is made from sautéed onion, carrots, and garlic.
How long should the base vegetables be sautéed?
Sauté the onion, carrots, and garlic for about 10 minutes until they soften and begin to color.
What type of stock is used in this borscht?
The recipe calls for 6 cups of heated chicken stock.
How do I achieve the velvety texture?
The soup is blended in a blender until smooth using the roasted beets, sautéed vegetables, and stock.
Is this soup served hot or cold?
This borscht is versatile and can be served either fresh from the pot as a hot soup or chilled as a summer treat.
What ingredients are used in the garnish?
The garnish is a refreshing mixture of grated Granny Smith apple and chopped fresh dill, plus a dollop of sour cream.
What type of apple is recommended for the garnish?
A Granny Smith apple is used for its tartness and crisp texture.
How much honey is added to the recipe?
One tablespoon of honey is added to balance the earthy and acidic flavors.
What provides the acidity in the soup?
Two tablespoons of red wine vinegar provide the necessary acidity.
Can I make this recipe vegetarian?
Yes, although the recipe calls for chicken stock, you can substitute it with vegetable stock to make it vegetarian.
How many sprigs of thyme are needed?
A total of 6 sprigs of fresh thyme are used: 3 for roasting the beets and 3 for sautéing with the vegetables.
What is the purpose of the sour cream?
The sour cream adds a creamy richness that complements the tart apple garnish and earthy beet base.
How much olive oil is required?
The recipe uses 6 tablespoons of extra virgin olive oil, divided between the roasting process and the vegetable sauté.
How many beets are required for this recipe?
You will need 1 lb of beets for this soup.
How is the apple prepared for the garnish?
The apple is peeled and then grated using the large holes of a box grater.
What herbs are used in this dish?
Fresh thyme is used during the cooking process, and fresh dill is used in the garnish.
How many garlic cloves are used?
The recipe calls for 2 chopped garlic cloves.
Is this soup healthy?
Yes, it is described as a nutrient-packed dish that is a fantastic addition to a vegetable-heavy diet.
Should the chicken stock be cold when added to the pot?
No, the recipe specifies that the 6 cups of chicken stock should be heated before being added.
How long do the vegetables simmer in the stock?
The vegetables should simmer in the chicken stock for approximately 20 minutes.
Do I leave the thyme sprigs in when I blend the soup?
No, you should remove and discard the thyme sprigs before blending.
What should I serve with the borscht for a complete meal?
Serving the borscht with crusty bread is recommended to make it a more filling main dish.
Can I use a food processor instead of a blender?
A blender is usually better for achieving a truly velvety texture, but a food processor can be used if you don't mind a slightly coarser consistency.
How much fresh dill is needed?
The recipe calls for 2 tablespoons of chopped fresh dill for the apple mixture.
What type of salt is recommended?
Kosher salt is recommended for seasoning both the roasting beets and the final soup.