In this easy recipe, cooked beetroot, soured cream, lemon juice and seasonings are whizzed into a creamy, zingy soup with cold water. It's an unusual soup, but it would make a fantastic starter through the summer with a fresh salad and some soft chunks of bread.
- 285g soured cream
- 175g cooked beetroot (you can use jarred beetroot, just not vinegared or pickled)
- 1/2 red onion
- 2 tbsp. lemon juice
- 1/2 garlic clove
- Salt and pepper to taste
- Freshly chopped chives to garnish
Dice the onion and roughly chop the beetroots. Put the beetroot, red onion, lemon juice, garlic and soured cream into a blender.
Whiz everything together until smooth and creamy. Add cold water until you reach the desired consistency. Season to taste with salt and pepper.
To serve, sprinkle the soup with freshly chopped chives.