Roasted Beet and Potato Borscht Recipe

Ingredients For Roasted Beet and Potato Borscht Recipe

• 2 pound 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 sprig Thyme
• 2 tablespoon Extra virgin olive oil
• Kosher salt and freshly ground pepper
• 5 cup 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