700g raw beetroot, peeled

1 large carrot, peeled

25g butter

1 onion, finely chopped

1 celery stick, finely shopped

2 large tomatoes, skinned, seeded and finely chopped

2 garlic cloves, crushed

1.2l hot chicken or veg stock

few fresh parsley sprigs

1 bay leaf

2 whole cloves

1-2 tbs lemon juice

fore the garnish

2tsp horseradish sauce

142ml carton soured cream

Grate the beetroot and carrot. Melt the butter in a large pan. Add the beetroot, carrot, onion and celery and cook over a medium heat for 15 mins, stirring occasionally until softened but not brown.

Add the tomatoes and garlic, and cook for a further 10 mins until the tomatoes are very soft.

Pour in the stock and season with salt and pepper. Bring to the boil. Tie the parsley, bay leaf and cloves together in a piece of muslin or a piece of new J cloth and drop into the pan.  As soon as the soup comes to the boil, cover and reduce the heat and simmer for 1 hr, stirring occasionally. Remove the muslin bag and season with salt, pepper and lemon juice.

Mix together the horseradish sauce and soured cream. Ladle the soup into serving bowls, then drizzle over the horseradish soured cream.