Borscht with baked beetroot soup

Ingredients:

• 450 g of beets
• 6 sprigs of fresh thyme
• 6 tbsp. l. olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, chopped
• 6 cups chicken broth, heated
• 2 tablespoons red wine vinegar
• 1 tbsp. honey
• 1 apple, peeled
• 2 tbsp chopped dill
• Sour cream for serving

Preparation:

1. Preheat oven to 200°C.
   
   Peel the beets and place them on a large piece of aluminum foil; season with salt and pepper, add 3 sprigs of thyme, and toss with 3 tablespoons of olive oil. Roast until the beets are tender, about 1 hour. When cool enough to handle, cut them into large pieces.
2. In a large heavy-bottomed saucepan, add the remaining 3 tablespoons of olive oil and heat to medium. Add the onion, carrot, garlic, and the remaining 3 sprigs of thyme and cook until the vegetables begin to soften, about 10 minutes. Add the chicken broth and simmer until the vegetables are tender, about 20 minutes. Discard the thyme sprigs.
   
   Place the beets in a blender and add the cooked vegetables. Blend until smooth, adding more broth if the puree is too thick. Add vinegar and honey; salt and pepper to taste. Blend again. The borscht can be served hot or cold.
3. To make a garnish, coarsely grate the apple and mix with dill. Serve the soup in bowls, garnished with sour cream, apple, and dill.