This classic eastern European dish can be served both hot and cold. There are many variations on a theme, however the essential focus in many of the versions is the balance of the sweetness of the beets with acidity from lemon juice or vinegar. This version was finished with a spoonful of sour cream which added a touch more acidity, and set it off visually against that brilliant rich red from the beets.
50g butter
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1 carrot – chopped
3 cloves garlic – chopped
800g raw beetroot – peeled and roughly chopped
1 tbsp caster sugar
2 litres beef stock
½ lemon, juice only
2-3 tbsp, to serve sour cream
Melt butter in a large saucepan over gentle heat, add onion, carrot, garlic and beetroot. Cook slowly, turning occasionally for about 15 minutes or until the vegetables soften. Add sugar and beef stock. Bring soup to a simmer and cook for about 40 minutes or until the vegetables are tender.
Transfer in batches to a blender, blend soup until smooth, then add lemon juice and season with sea salt and freshly ground black pepper. Serve in bowls, with a swirl of sour cream.