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
This is a clear version of the beetroot soup, cooked with shredded young beetroot leaves. Serves 2.