The beetroot grow so fast on the farm here that, throughout the summer, they are tender and tasty. I love them just grated as a salad with a dressing of Balsamic Vinegar and Olive Oil and some cubes of goats cheese on top. When I tire of that, then a lovely light soup is a great dish to make with them. Delicious chilled or hot.

BORSCHT

For 4

500 grams beetroot

2 cloves garlic

3 tablespoons olive oil

1.5 tablespoons balsamic vinegar

500 ml clear chicken stock

Salt and freshly ground black pepper

Sour cream to serve

Peel the beetroot and chop into small dice.

Peel and finely chop the garlic.

Put  the beets and the garlic in a saucepan with the olive oil and fry gently to soften for about ten minutes.

Add the chicken stock, balsamic vinegar and half a teaspoon of salt. Bring to a simmer and cook until the beetroot is tender. Leave to cool.

Puree in the food processor or liquidiser. Check the seasoning.

Served either chilled or reheated adding a spoon of sour cream.