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1. Wash the beetroot and shred finely.
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2. Melt the butter in a saucepan and saute the shredded beetroot for about 10 minutes, then stir in a little hot stock and cook gently.
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3. When this stock is absorbed add the remainder of the stock, season add vinegar and simmer until the beetroot is quite tender.
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4. Strain and serve with a few thin slices of sausage as a garnish and to each plateful add 1 tablespoon very cold sour cream.
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5. If the soup is pale in color, put a raw beetroot into muslin and shake it in the soup to restore the scarlet color.
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6. It should not be boiled, or it will turn a dull-brown color.
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TIP:
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With the Bortsch may be served hardboiled eggs, small rusks or tartlets filled with cream cheese.
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