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2 pounds red beets, scrubbed, peeled, and cut into a medium dice
1 pound russet potatoes, peeled, and cut to a medium dice
2 shallots
3 to 5 springs thyme
2 tablespoons olive oil
salt and pepper
5 cups low-sodium chicken or vegetable broth
1 tablespoon red-wine vinegar
sour cream, thinly sliced scallions, parsley
1. Preheat oven to 400 degrees. In a roasting pan or a rimmed baking sheet, toss together the beets and potatoes, shallots, thyme, and olive oil, season with salt and pepper. Arange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
2. Discard the thyme. Transfer the vegetables to a pot along with broth. Bring to a simmer over medium-high heat. With a potatoe masher or the back of a wooden spoon. Mash some vegetables until soup is thick and chunky.
3.Stir in the red-wine viegar and season to taste. Divide amound bowls, top with sour cream and scallions and parsley.
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