My take on the classical Bosch soup.
Can be served hot or cold, I prefer cold.
2 tablespoons olive oil
1 small yellow onion, finely chopped
1 carrot, finely chopped
1 leak, only the white part, thinly sliced
2 tablespoons dill, chopped
4 cups chicken stock
6 large beets, roasted, peeled and chopped
1/2 cup sour cream
Heat the oil in a pan and sauté onion, carrot and leak until soft.
Add dill and stock and bring to a boil.
Add the beets and let the soup simmer for 15 minutes.
Pour the soup into a blander and whiz until smooth.
Taste with salt and pepper.Cool and serve in glasses with sour cream.