About this recipe:Ruby-red and intensely flavoured, this soup looks stunning swirled with sour cream. Serve as a starter or light lunch with slices of rye bread.
400g cooked fresh beetroot, peeled and chopped
2 shallots, roughly chopped
400ml vegetable stock
2 tbsp lemon juice
2 tbsp soured cream or crème fraîche
salt and freshly ground black pepper
fresh mint to garnish (optional)
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Method Prep:2hr10min › Ready in:2hr10min
Blend the beetroot with the shallots, stock and lemon juice in a blender or food processor. Add the soured cream or crème fraîche and blend once more. Season to taste. (Rinse out the blender or processor bowl immediately after use so that it doesn't stain.)
Chill in the fridge for at least 2 hours. Serve in small cups or individual bowls. Fresh mint makes a pretty garnish that contrasts well with the vivid red of the soup.
*If using raw beetroot, scrub them under running water, cover with plenty of cold water, add salt, and cook for at least 2½ hours (or 1 hour in a pressure cooker). Alternatively, bake small beetroot in a baking tin with a little water for 2 hours at 180°C (gas 4). *You can buy vacuum-packed cooked beetroot readily from the supermarket salad selection. Don't use the type preserved in vinegar.