- 250g cooked beetroot
- 1 small bunch of dill
- 1 teaspoon of ground cumin
- 1 small cucumber (or 1/2 a large one)
- 100ml water
- 1/2 teaspoon of garlic rapeseed oil
- For decoration: dill tops and soured cream
If using raw beetroot, scrape and boil until tender for about 20 minutes, remove and cool in cold water before chopping, pre -cooked beetroot is fine.
Blend all the soup ingredients, adding more water if necessary.
Pour into bowls or shot glasses, decorate with a swirl of cream and a little dill.