Roasted Beet Borscht Borsch

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I found this on the food network site and decided to give it a try. from tyler florence and food 911, episode: tastes of russia

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Steps

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Heat oven to 400 degrees.

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Scrub the beets and put them on a large piece of aluminum foil.

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Season with salt and pepper , add 3 thyme sprigs , and drizzle with 3 tablespoons olive oil.

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Bake until the beets are tender , about 1 hour.

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Set aside.

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When the beets are cool enough to handle but still warm , slip off their skins , and chop them into large chunks.

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In a large heavy bottomed pot over medium heat , add the remaining 3 tablespoons olive oil.

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Put in the onion , carrots , garlic , and remaining 3 thyme sprigs and cook until softened and just starting to color , about 10 minutes.

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Add the chicken stock and simmer until the vegetables are tender , about 20 minutes.

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Remove the thyme sprigs.

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Put the chopped beets into a blender and add the cooked vegetables and most of the stock.

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Blend until smooth , add more stock if the puree is too thick.

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Add the vinegar and honey.

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Season with salt and pepper.

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Blend again to incorporate flavors.

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Borscht can be served hot or cold.

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To mak.

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Ingredients

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beet, salt & freshly ground black pepper, fresh thyme, extra virgin olive oil, onion, carrots, garlic cloves, chicken stock, red wine vinegar, honey, granny smith apple, fresh dill, sour cream