About this recipe:Serve this ruby-red and intensely flavoured soup as a starter or light lunch with slices of rye bread. For extra visual appeal, swirl with sour cream before serving.
400 g cooked fresh beetroot, peeled and chopped
2 French shallots, roughly chopped
1, 2/3 cup (400 ml) vegetable stock
1½ tablespoons (20ml) lemon juice
1½ tablespoons sour cream or crème fraîche
salt and freshly ground black pepper
sprigs of fresh mint to garnish
Directions Prep:2hr10min › Ready in:2hr10min
Blend the beetroot with the shallots, stock and lemon juice in a blender or food processor. Add the sour 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 refrigerator 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.