- 1.4kg beetroot
- 300g smoked bacon bones
- 3½ L water
- 2½ Tbsp caster sugar
- 1½ Tbsp apple cider vinegar
- salt flakes and freshly-milled black pepper
- 2 tsp unsalted butter, softened
- 1½ Tbsp plain flour
- ¾ cup sour cream
- crusty bread and dill, to serve
1 Peel the beetroot and coarsely grate them. Combine the grated beetroot in a large saucepan with the smoked bacon bones and water. Set over a moderate heat and bring to a high simmer. Cook for 45 minutes, then mix in the sugar and vinegar. Season with salt and pepper.
2 Strain the soup into a second saucepan ad set over a low heat. Whisk the butter, flour and sour cream in a small bowl, then whisk into the simmering soup and cook for 10 minutes. Serve with crusty bread and dill.