• 3 medium-sized cooked beetroot
• 2 298-g/10⅓ oz cans beef consommé

Peel the beetroot and slice into the goblet of the blender. Add the beef consommé, two-thirds of the soured cream and a seasoning of salt and pepper. Cover and blend until smooth.

Pour into soup cups and chill. Serve with the remaining soured cream spooned on top.