- 2 red onion, sliced
- 3 tbsp golden caster sugar
- 75ml red wine
- 3 tbsp red wine vinegar
- 1l vegetable stock
- 500g cooked beetroot, unvinegared, roughly chopped
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
For the ice cubes
To make the ice cubes, mix the yogurt with a handful of chopped tarragon leaves, then half-fill 2 x 12-cube ice trays (the smallest you have) with the mix. Cover with cling film and freeze overnight.
Put the onions and sugar in a saucepan, cover with a lid, then cook over moderate heat for 10 mins, shaking the pan from time to time. Pour in the wine and vinegar and bubble away until syrupy. Now pour in the stock, add the beetroot and a handful of tarragon leaves. Bring to the boil, then cook for 15 mins.
Blend the soup until smooth, then pass through a sieve into a bowl, pushing as much of the puréed beetroot through as possible. Season with lots of black pepper, then serve hot in shot glasses with a yogurt ice cube on top
Make it spicyAdd a fiery kick to the shots by swapping the tarragon in the ice cubes with with 3 tbsp horseradish cream.
Freeze aheadFreeze the soup in an airtight container for up to 1 month. Defrost, then heat for 5 mins over a medium heat before serving.