1 lb raw beets, peeled & chopped
1 tbsp olive oil
1 carrot, peeled and ﬁnely chopped
1 celery stick, peeled and ﬁnely chopped
1 medium onion, peeled and ﬁnely chopped
1 garlic clove, peeled and ﬁnely chopped
1 L vegetable stock, additional water if required
1 bay leaf
1/2 lemon, juice only
Salt and pepper, to taste
Sour cream, horseradish & dill, to serve
1) Gently fry onion, garlic, celery and garlic in grapeseed oil over a very low heat until soft and aromatic.
2) Add chopped beets. Cover with stock and add extra water if required until you have 4cm above the level of the beetroot.
3) Add bay leaf and leave to simmer with a lid semi-covering until the beetroot is soft, around 45 minutes.
4) Purée soup then allow to simmer another 10-15 minutes to thicken and concentrate the ﬂavors.
Season with fresh lemon juice, salt and pepper before serving. Top with horseradish, sour cream and fresh dill.