Reviews (2) Add Rating & Review 19 Ratings 5 star values: 5 4 star values: 8 3 star values: 6 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 10/27/2010 this soup was an epic fail for me.. one of the maybe 3 everyday food magazine recipes that hasn't worked out since i have been religiously cooking and baking recipes from the source since 2005. glad to see it worked out for another reviewer, and will be curious to see what others have to say after trying it.. Martha Stewart Member Rating: Unrated 10/23/2010 The roasting was a little too long, had to take it the veggies out after 35 minutes, otherwise they would have burned. i replaced the sour cream with a large dollop of horseradish (delicious). came out very nicely.
Back to Roasted Beet and Potato Borscht All Reviews for Roasted Beet and Potato Borscht - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Beet and Potato Borscht Credit: Marcus Nilsson Recipe Summary prep: 15 mins total: 1 hr 10 mins Servings: 4
Ingredients Ingredient Checklist 2 pounds red beets, scrubbed, peeled, and cut into a medium dice 1 pound russet potatoes, peeled and cut into a medium dice 2 shallots, coarsely chopped 3 to 5 sprigs thyme 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 5 cups low-sodium chicken broth or water 1 tablespoon red-wine vinegar Sour cream, thinly sliced scallion greens, and chopped fresh flat-leaf parsley, for serving
Gallery Roasted Beet and Potato Borscht Credit: Marcus Nilsson
Recipe Summary prep: 15 mins total: 1 hr 10 mins Servings: 4
Gallery
Roasted Beet and Potato Borscht Credit: Marcus Nilsson
Roasted Beet and Potato Borscht
Credit: Marcus Nilsson
Roasted Beet and Potato Borscht
Recipe Summary prep: 15 mins total: 1 hr 10 mins Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr 10 mins
Servings: 4
prep: 15 mins
total: 1 hr 10 mins
prep:
15 mins
total:
1 hr 10 mins
Servings: 4
4
Ingredients
Ingredients
- 2 pounds red beets, scrubbed, peeled, and cut into a medium dice 1 pound russet potatoes, peeled and cut into a medium dice 2 shallots, coarsely chopped 3 to 5 sprigs thyme 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 5 cups low-sodium chicken broth or water 1 tablespoon red-wine vinegar Sour cream, thinly sliced scallion greens, and chopped fresh flat-leaf parsley, for serving
Directions
Preheat oven to 400 degrees. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.
Reviews (2)
Add Rating & Review 19 Ratings 5 star values: 5 4 star values: 8 3 star values: 6 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 10/27/2010 this soup was an epic fail for me.. one of the maybe 3 everyday food magazine recipes that hasn't worked out since i have been religiously cooking and baking recipes from the source since 2005. glad to see it worked out for another reviewer, and will be curious to see what others have to say after trying it.. Martha Stewart Member Rating: Unrated 10/23/2010 The roasting was a little too long, had to take it the veggies out after 35 minutes, otherwise they would have burned. i replaced the sour cream with a large dollop of horseradish (delicious). came out very nicely.
Reviews (2)
Add Rating & Review 19 Ratings 5 star values: 5 4 star values: 8 3 star values: 6 2 star values: 0 1 star values: 0
Add Rating & Review
19 Ratings 5 star values: 5 4 star values: 8 3 star values: 6 2 star values: 0 1 star values: 0
19 Ratings 5 star values: 5 4 star values: 8 3 star values: 6 2 star values: 0 1 star values: 0
19 Ratings 5 star values: 5 4 star values: 8 3 star values: 6 2 star values: 0 1 star values: 0
5 star values: 5 4 star values: 8 3 star values: 6 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 10/27/2010 this soup was an epic fail for me.. one of the maybe 3 everyday food magazine recipes that hasn't worked out since i have been religiously cooking and baking recipes from the source since 2005. glad to see it worked out for another reviewer, and will be curious to see what others have to say after trying it.. Martha Stewart Member Rating: Unrated 10/23/2010 The roasting was a little too long, had to take it the veggies out after 35 minutes, otherwise they would have burned. i replaced the sour cream with a large dollop of horseradish (delicious). came out very nicely.Martha Stewart Member
Rating: Unrated 10/27/2010
this soup was an epic fail for me.. one of the maybe 3 everyday food magazine recipes that hasn’t worked out since i have been religiously cooking and baking recipes from the source since 2005. glad to see it worked out for another reviewer, and will be curious to see what others have to say after trying it..
Rating: Unrated
Rating: Unrated 10/23/2010
The roasting was a little too long, had to take it the veggies out after 35 minutes, otherwise they would have burned. i replaced the sour cream with a large dollop of horseradish (delicious). came out very nicely.
All Reviews for Roasted Beet and Potato Borscht
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Beet and Potato Borscht
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
