1kg/2¼lb raw beetroot (beets)
2 onions, chopped
1.2 litres/2 pints/5 cups vegetable stock
2 medium potatoes, diced
juice of 1 lemon
salt and ground black pepper
4 tbsp soured cream and chopped fresh dill to garnish
1 Peel the beetroot and grate them coarsely. Put them in a large pan with the onions, vegetable stock and seasoning. Bring to the boil, then reduce the heat, cover the pan and simmer gently for
30 minutes. Add the potatoes and continue simmering for 15 minutes
2 Strain, discarding the vegetables, then add the lemon juice to the soup. Check the seasoning. Leave to cool, then cover and chill in the fridge.
3 Serve the soup well chilled, garnished with a swirl of soured cream and some chopped dill.