Roasted Beet and Potato Borscht
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
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