Beetroot Soup

Ingredients
4 Large raw Beetroot, diced
1 Large Onion, sliced
1.1L/40fl.oz. Vegetable Stock
The juice of 1 Lemon
1 tbsp Sugar
Salt and Pepper
120ml/4fl.oz. Sour Cream

Instructions

1. Place the beetroot and onion in a large saucepan, just cover with water, bring to the boil then reduce the heat and simmer for 1 ½ hours.

2. Remove from the heat, add the lemon juice, sugar, salt and pepper and mix well. Cover and leave for 8 hours or overnight.

3. Strain the soup and return the liquid to a clean saucepan together with the stock, bring to almost boiling point then add the sour cream stirring well. Serve hot.