1 bunch beetroot (approx 4 beetroot)
2 teaspoons olive oil
1 medium brown onion, chopped
2 large carrots, peeled, chopped
3 celery stalks, sliced
500g desiree potatoes, peeled, chopped
4 cups chicken stock (see note)
2 tablespoons sour cream
Optional - 1 bouquet garni
Optional - chopped fresh chives, to serve
Wear gloves to peel and chop beetroot.
Heat oil in a saucepan over medium-high heat. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until onion is tender.
Add beetroot, potatoes, bouquet garni, stock and 1 cup cold water (more later if necessary - likely). Bring to the boil. Reduce heat to medium-low.
Simmer, partially covered, for 1 hour (more - 2?!) or until beetroot is tender. Cool slightly. Remove and discard bouquet garni.
Puree soup. Return soup to pan over low heat. Cook, stirring, for 4 to 5 minutes or until heated through. Season with salt and pepper.
Ladle soup into bowls. Top with sour cream. Sprinkle with chives. Serve.
Serves: 6