BEETROOT, SAUERKRAUT, DILL

The sweetness of beets. The sourness of cabbage. The heat of horseradish. • I use whichever stock is to hand for soups such as this. Home-made if I have it, otherwise bought readymade or made up from bouillon powder. They all have their merits. • Sauerkraut is one of those ever-present ingredients in my fridge, like yoghurt, lemons and tsukemono, the jewel-hued Japanese pickles. I buy it in jars or packets and dip into it on an almost daily basis. It makes a refreshing accompaniment to almost anything you care to mention.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring the stock to the boil in a large saucepan. Put the beetroot in the bowl of a food processor and process to a coarse purée. Stir the beetroot into the stock and season generously with black pepper and a little salt.

Step 2

Mix the sauerkraut with the dill. Ladle the beetroot and stock into deep bowls. Divide the sauerkraut between them, then spoon over the soured cream. Finely grate about a teaspoon of horseradish (to taste) over the surface of the soup.