A soup as elegant as it is simple and refreshing. Serves 4

INGREDIENTS

800 g beetroot

1 litre water

1 lemon

Salt

1 Tbsp finely chopped chives or spring onion

Sour cream

Grated horseradish if you have any

Fresh dill

METHOD

Peel and dice the beetroot, then boil in the water for about an hour until tender. Allow it to cool, then season to taste with lemon juice and salt. Add the chives or spring onion.

Spoon into bowls and serve with sour cream, horseradish and dill.

This is best served cool