|Potatoes||2 Medium (about 4oz when mashed)|
|Onion||1 Medium, chopped|
|Lemon juice||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Vegetable stock/Water||2 Cup (32 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Chopped chives/Parsley||4 Tablespoon|
Cook the beets until tender, then peel and slice.
Boil the potatoes and mash them.
Put the cooled beets, mashed potato, chopped onion and lemon juice in a blender or food processor and puree.
Add salt and pepper, vegetable stock and sour cream and puree for a further 1 minute.
Place the soup in the fridge and chill for 1 hour, then pour into individual serving dishes and sprinkle a little chopped chives or parsley on top to garnish, follow with a dollop of sour cream if desired.