Peel and dice the beetroot into small cubes.
Peel and dice the onion, carrot and garlic. Wash and chop the celery stick.
Heat a saucepan and add the oil. Add the diced onion, garlic, bay leaves and thyme and cook until golden brown. Next, add the chopped beetroot, carrot and celery and sweat for a few minutes. Season with salt and pepper and then add the sugar and vinegar. Make sure the sugar dissolves before adding the chicken stock. Bring to boil and then simmer for about 20 minutes or until the vegetables are completely soft.
Once the vegetables are cooked use a blender to puree the soup. Check the seasoning and adjust to your liking. Serve while it's hot with dollop of creme fraiche.
«Before pureeing the soup make sure the vegetables are completely cooked. If not you will ended up with lumps.»