For the soup;
700g uncooked beetroot, whole with stalks removed
150ml soured cream
1 level tablespoon plain flour, mixed to a paste with 25g butter
2 tablespoons lemon juice
For the stock;
175g pork belly, cut into cubes
1 medium onion, roughly chopped
1 large carrot, cut into chunks
1 tablespoon oil
Handful of parsley stalks
1 bay leaf
Salt and freshly milled black pepper
Make the stock.
Heat the oil in a large saucepan and add the pork pieces, carrot and onion. Fry them over a high heat until the pork has browned and the vegetables have turned brownish-black around the edges. This should take about 6 minutes. Add 1.2 liters of water, the bay leaf, parsley stalks and season with salt and freshly ground black pepper. Bring the stock to the simmer, reduce the heat and simmer for 40 minutes. Once cooked, remove from the pan and pour through a sieve into a bowl.
Cook the beetroot.
Place the beetroot into a saucepan and cover it with boiling water and a pinch of salt. Let it simmer, covered, for 40 minutes until it is tender. Remove the beetroot from the heat and pour out the hot water, replacing it with cold water to allow the beetroot to cool off. Once cooled, remove the skin, set aside 110g of the beetroot and chop the rest into cubes.
Blend the soup.
Place the chopped beetroot into a saucepan and add the stock. Bring the mixture to the boil then reduce the heat and let it simmer for 20 minutes covered. Transfer the beetroot using a slotted spoon to a food processor and blend. While blending, add the flour and butter paste, the soup stock and 75ml of the soured cream. Blend thoroughly. Return the soup to the stove and add the lemon juice and check the seasoning. Re-heat very slowly ensuring you do not let it come to the boil.
Pour the soup into warm bowls and swirl in the remaining soured cream. Grate the reserved beetroot very finely and sprinkle this on top to garnish.