Beetroot soup

Roast whole, unpeeled beetroot at 200 °C until a knife slides in easily, usually 45–60 minutes, then cool, peel and blend with hot stock. Add a little vinegar or lemon juice at the end to sharpen the earthy flavour.

Yes. Grate or chop cooked beetroot, simmer it with stock, onion and seasoning for about 10 minutes, then blend or leave it chunky. Add the beetroot near the end so it keeps its colour and doesn’t turn dull from prolonged cooking.

Both. Serve a smooth soup hot with a spoonful of sour cream or yoghurt and dill; chill it for a refreshing cold soup, especially when blended with yoghurt or kefir.

Yes: cool it promptly, freeze in portions, and use within about three months for the best flavour. If it contains cream or yoghurt, freeze it before adding those; stir them in after reheating gently.

Rye bread, dill and a spoonful of sour cream or yoghurt are classic partners. For a heartier meal, serve it with boiled potatoes or a savoury pastry.

Borscht is a family of beetroot-based soups, often made with other vegetables such as cabbage and served with sour cream. Beetroot soup can be simpler, smoother or served cold; recipes and names overlap, so the distinction isn’t fixed.