INGREDIENTS
1 tbsp olive oil
1 leek, finely chopped
1 sticks celery, finely chopped
275 g raw beetroot, chopped
1 potato, diced (about 100g in total)
1 carrot, finely grated (about 150g in total)
1.2 litres beef stock, or vegetable stock
2 tsp red wine vinegar
1 tsp sugar
2 tbsp soured cream
black pepper
METHOD
Heat the oil in a large pan and stir-fry the leek and celery for about 2-3 minutes until softened but not coloured, then add the beetroot, potato and most of the carrot, reserving some for garnish.
Pour the stock into the pan, season and bring to the boil, then reduce the heat and simmer, stirring occasionally, for about 40 minutes or until the vegetables are completely tender and the soup has thickened slightly.
Season the soup to taste, and then stir in the vinegar and sugar. Heat gently until the sugar has dissolved. Ladle the soup into warmed serving bowls and garnish with a small dollop of soured cream and the reserved grated carrot. Serve immediately.