(Serves 4)

  • 25 g unsalted butter
  • 1 onion, chopped
  • 1 kg cooked beetroot, roughly grated
  • 2 ml sugar
  • 1 tomato, skin removed, chopped
  • Salt and freshly ground black pepper
  • 600 ml vegetable stock
  • 250 ml light beer

Heat butter in a large pot and sauté onion until soft. Add grated beetroot, sugar, tomato, salt and black pepper and 300 ml of the stock. Bring to the boil, lower the heat and simmer for 20 minutes. Add rest of stock and the beer and simmer for another 30 minutes. Remove from heat and purée with a stick blender or in the food processor until smooth. Pour into a bowl, let cool and refrigerate. The soup can also be served hot. If served cold, garnish with cucumber fettuccine: peel slices of cucumber with a vegetable peeler, salt and let stand for 30 minutes. Pour the wateriness off, refresh under cold running water and refrigerate until required. Serve the soup in chilled bowls, garnished with strips of cucumber.