Zubereitung

1. 1

   Place the beetroot, onions, thyme, bay leaves and salt with a generous splash of olive oil in a roasting pan and roast at 200C for about 60 -90 minutes until soft.

2. 2

   Remove the beetroot from the roasting pan, and rub the skin off (please remember the gloves).

3. 3

   Cut the beetroot into quarters and place in a large pot.*** (see note below)

4. 4

   Add the onion flesh only (no skins) .

5. 5

   Add the all the other ingredients and bring to a boil.Simmer at a rolling boil for about 30 minutes.Pure the soup to your liking, I like it smooth with a few beetroot pieces for texture.Serving options :Retain one of the beetroot and cut into small dice.Cross cut a baked potato (which you can bake together with the other ingredients) and squeeze it to make the insides puff out.

6. 6

   Place a serving of hot soup in your bowl, add the potato, top with sour cream and garnish with diced beetroot.

7. 7

   Drizzle with a little olive oil.I served mine with pretzels, but a good rye bread would be more traditional.