Wash and trim the stalky bits of the beetroot
Sweat the spring onions in a pan with some olive oil on a low heat until they are translucent
Then add the stock to the spring onions and leave on a low heat to warm
In another pan, cover the beetroot with water; bring to the boil, then reduce the heat and simmer for about 30 minutes until the beetroot is tender.
Drain, and when cool enough to handle peel off the skins and cut the beetroot into rough chunks
Put the beetroot into a blender with the spring onion, stock and puree until smooth.
Add the shot of vodka, lemon juice, crème fraiche, season and give the mixture another whizz in the blender
The soup can be served hot or cold. Either way serve with the chopped dill on top, a swirl of more crème fraiche and some chopped hardboiled egg if you feel like it
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