Chill Out: Ukranian Cold Beetroot Soup

• 1 pound beetroot, peeled and halved
• 5 cups cold water
• 1/2 tablespoon sugar or clear honey
• 3 1/2 cups vegetable stock
• 1 waxy potato, peeled and diced
• 1 1/2 tablespoons horseradish, peeled and grated
• Sea salt flakes and freshly ground black pepper
• 2 radishes, finely chopped
• 1/2 cucumber, diced
• 4 spring onions, finely sliced
• 1 tablespoon chopped dill
• ice cubes, to serve

1. Place the beetroot in a bowl or container, cover with the water and add 1 1/2 tablespoons sea salt flakes and the sugar or honey.
2. Leave it in your kitchen at room temperature for 2 days to let it brine lightly.
3. Drain the beetroot, reserving the brine.
4. Cut it into thin slices and then into 1/4-inch dice.
5. Place the beetroot, stock and 1 cup of the reserved brine in a saucepan, taste for seasoning and bring to a boil.
6. Add the potato and cook for 15 minutes or until cooked through.
7. Taste for seasoning, let the broth cool, cover and chill in the refrigerator.
8. Add the horseradish just before serving (it is so volatile, it will make you cry but will dissipate into thin air quite rapidly).
9. Serve the soup chilled, with an ice cube or two added, and garnished with the radishes, cucumber, spring onions and dill.

beetroot, cold water, sugar, vegetable stock, potato, horseradish, salt, radishes, cucumber, spring onions, dill

Taken from www.foodrepublic.com/recipes/chill-out-ukranian-cold-beetroot-soup/ (may not work)