Ingredients

Steps

• Heat oil in a frying pan over medium heat and sauté sliced shallot and chopped garlic until soft.
• Add grated beetroot and 30ml red wine vinegar, then cook until the liquid reduces.
• Stir in a pinch of sugar and cook for one minute.
• Pour in 200ml beef stock and let the mixture simmer for 10 minutes.
• Transfer soup to a bowl and serve with a spoonful of Greek yoghurt and chopped chives.