Thursday, January 5, 2012
I love borscht. I also love my new fennel green Le Creuset. I've used it almost every single day since I brought it home. Thank you Auntie and Uncle!! I have cooked things on the stovetop (soups, pasta dishes, stew) and I baked some chicken in it covered in beer in the oven. It's multi-purpose and everything that I've made in it has been divine. It also cleans up like a breeze. So, I made this borscht in it. Roasting the beets and potatoes first gives this borscht an incredible flavour, and makes this a really easy soup to make. I like mine with a little zing, so I added more vinegar than the recipe calls for, but you can adjust to your own preferences. (PS it's not Monday, but you can make this meatless just by substituting veggie broth for the chicken broth).
From Serious Eats
2 pound red beets (about 5 medium), scrubbed, peeled, and cut into medium dice
1 pound russet potatoes (about 2 medium), peeled and cut into medium dice
2 shallots, coarsely chopped
3 to 5 sprigs fresh thyme
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups homemade chicken broth or low-sodium canned broth
1 tablespoon red wine vinegar (I added 3 tablespoons, since I like mine strong)
4 tablespoon chopped fresh parsley
Adjust oven rack to middle position and preheat the oven to 400°F. Meanwhile, toss vegetables with olive oil, salt, and pepper. Spread out in a single layer on rimmed baking sheet and tuck the sprigs of thyme in amongst the vegetables. Roast until tender, about 45 minutes, discarding the thyme once they are finished cooking.
Bring the chicken broth to a simmer in a large saucepot and add the cooked vegetables. Mash roughly with a potato masher or wooden spoon, add the vinegar, and season to taste with salt and pepper and more vinegar if needed. Serve in bowls topped with a dollop of sour cream and a sprinkle of parsley.