15 oz. can or a medium bunch of beetroot (“beets”) cooked and processed in a blender
½ cup fresh orange juice
1 teaspoon finely grated orange rind
3-1/2 cups beef stock
1 cup tomato juice
2-1/2 teaspoons. sugar
Salt and pepper
½ cup fresh cream
Mint leaves to decorate
Method: Combine all the ingredients, except cream and mint, in a large saucepan and bring slowly to a boil. Reduce heat and simmer for five minutes, covered. Remove from heat and cool. Refrigerate. Add the cream when well chilled. Decorate with mint leaves just before serving. Serves 4