- 1 punnet (500g) cooked beetroot
- 2 cups pure orange juice
- 1 cup chicken or vegetable stock
- 2 tablespoons sugar
- Salt and milled black pepper
- Small potatoes or baby rosti, crème fraîche and dill
Roughly slice the beetroot and simmer with the juice and stock for about 5 minutes. Blend until smooth. If necessary, thin down with stock. Season to taste.
Stir in the sugar and lemon juice. Check the sweet-sour balance, and if necessary add more sugar, or more lemon juice. Serve hot or cold, with hot potatoes, crème fraîche and dill.