2 tablespoons olive oil
1 large onion chopped
5 medium-large beets peeled and diced
1½ liters vegetable or parev chicken stock
2 tablespoons vinegar
2 teaspoons sugar
1 sprig of fresh thyme or ½ teaspoon dried thyme
Sour cream or Tofutti sour cream for serving (optional)
Salt and pepper to taste
How to do it
1. Heat the olive oil in a large pot and add the onion. Saute over a medium flame until soft and translucent.
2. Add the diced beets and cook for about 5 minutes stirring occasionally.
3. Add the stock, vinegar, sugar and seasoning, turn the heat up to high and bring to the boil and simmer for about 20 minutes, or until the beets are completely soft.
4. Remove from the heat and allow to cool for a few minutes. If you’re using fresh thyme, remove the sprig. Liquidize using a stick blender or blend in a liquidizer in batches (making sure you close the lid – you don’t want beetroot soup all over your walls!)
5. Serve each bowl with a scant tablespoon of sour cream on top.
Makes a gesunte pot of soup (serving about 12).