450 g (1 lb) cooked beetroot, peeled
900 ml (1 1/2 pt) chicken stock
juice of 1 lemon
300 ml (1/2 pt) sour cream
dill
salt and pepper
900 ml (1 1/2 pt) chicken stock
juice of 1 lemon
300 ml (1/2 pt) sour cream
dill
salt and pepper
method
1. Liquidize the beetroot, with the stock, lemon juice, half of the sour cream, dill, salt and pepper.
2. You can make the mixture as smooth as you like, but you may prefer to leave it a little chunky with small pieces of beetroot floating in it.
3. Refrigerate as long as possible (overnight is best) and serve well chilled with the remaining sour cream and perhaps a couple of ice cubes in each bowl.
2. You can make the mixture as smooth as you like, but you may prefer to leave it a little chunky with small pieces of beetroot floating in it.
3. Refrigerate as long as possible (overnight is best) and serve well chilled with the remaining sour cream and perhaps a couple of ice cubes in each bowl.
serving amount
serves 6
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