Instructions: 1. Heat the oil, add the onion and saute gently, then add the garlic and caraway seeds. Cook for a further 3 minutes, stirring occasionally. Add the beetroot, potato, cider vinegar and stock, cover and simmer for about 1 hour, until the beetroot is tender.

2. Season to taste, allow to cool slightly, and then pure in a food processor or blender.

3.Return to the pan, reheat and garnish with a swirl of sour cream or Greek yoghurt before serving. Accompany with sweet rye bread.

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