Dinner Tonight: Roasted Beet And Potato Borscht

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Ingredients

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 x shallots, coarsely chopped

3 to 5 x sprigs fresh thyme

2 tbsp olive oil

Kosher salt and freshly ground black pepper

5 cups homemade chicken broth or low-sodium canned broth

1 tbsp red wine vinegar

4 tbsp chopped fresh parsley

Sour cream

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