Serves four

This is worth doing for the divinely deep colour alone, although the flavour makes it one of the great soups of the world.

6 beetroot

2 potatoes

2 carrots

1 bay leaf

Few sprigs of fresh thyme

2 cups chicken stock

1 teaspoon plain white vinegar

Fresh dill

Sour cream

Scrub beetroot and cook in simmering, salted water until tender, for about a hour.  Peel off skin under cold running water.  Cut beetroot into cubes and reserve.  Strain beetroot stock through a fine sieve and reserve. 

Peel potatoes and carrots and cut into cubes the same size as the beetroot.  Cook potatoes, carrots, thyme and bay leaf in chicken stock at a gentle simmer for 15 minutes or until tender.  Add cubed beetroot and beetroot stock to make up desired quantity, and heat.  Add vinegar, and serve.  Top with dill and serve with sour cream.