• 1 tablespoon oil
  • 1 small onion, chopped
  • 1.5 kg (3 lb 5 oz) beetroot, peeled and chopped
  • 1.25 litres (5 cups) vegetable stock
  • 2 teaspoons caraway seeds
  • 2 tablespoons horseradish cream
  • 250 g (9 oz/1 cup) sour cream


  1. Heat the oil in a heavy-based saucepan. Add the onion and cook over medium heat for 5 minutes, or until soft.
  2. Add the beetroot, stock and caraway seeds and bring to the boil. Simmer, partially covered, for 40 minutes. Cool, then process in batches until smooth. Reheat gently and stir in the horseradish and sour cream to serve.