There are many different recipes for beetroot soup: thick or thin, with or without cream. I like mine clear, like a consommé, with plenty of dill, lemon juice and black pepper. If I’m using young beets, I add the tender leaves to the soup towards the end of the cooking time. It tastes great on its own or served over beef and mushroom ravioli. And so good for you…
As an aside, beetroot soup makes your pee pink but it’s normal and nothing to worry about.
Wash the beetroot, cut off the leaves and drop into a pan of boiling water. Cover the pan with a lid and boil for 45 minutes on very low heat. Make sure to use a non-reactive pan, for example stainless steel, otherwise it will stain red.
Drain and cool the beetroot. When cold enough to handle, peel and chop into 1cm rings.
In a frying pan, melt the butter and fry finely chopped shallot until browned but not burnt.
Heat the chicken stock until boiling point, then take off the heat and drop the chopped beetroot into the stok. Add chopped dill, fried shallot, juice of half a lemon and salt and pepper to taste. Infuse for a couple of hours or overnight.