Saltibarsciai

Method

Peel and dice the beetroots and potatoes into small cubes, then boil in vegetable stock for approximately 15 minutes until tender. Peel and finely dice the cucumber, then chop the spring onions and fresh dill. Once the beetroots and potatoes are cooked, allow the soup to cool completely, then refrigerate until thoroughly chilled. Stir through the cucumber, spring onions, dill and white wine vinegar, then season to taste with salt and white pepper. Serve in chilled bowls with a generous dollop of soured cream stirred through each portion.