Ingredients

• 700g peeled beetroot ( about 1 bunch)
• 2 tbsp olive oil
• 1 tsp grated horseradish
• 30mls lemon juice
• 1tsp of sugar
• 200 mls sour cream
• 500mls of vegetable stock
• 50 mls of vodka

Method

1. Preheat oven at 180 degrees. Halve the bigger beets then place them in the middle of a large sheet of aluminium foil, drizzle over olive oil and  season with some salt and wrap the beetroot up into a secure parcel then place on to a baking tray for 1 1/2 hours until soft.
2. Open foil and place the hot beetroot and it’s juices in to a blender with the horseradish,lemon juice,sugar and fill the rest of the blender with the stock, blend until smooth, Add the sour cream and blend again until it’s pink.
3. Pour the soup into a large saucepan and stir in the vodka and any remaining vegetable stock and slowly reheat (do not boil ) add more salt, lemon or sugar to your taste. Pour the mix into a large jug then pour into shot glasses  then serve with tspn of cream stirred in.