Peel and dice the onion.
Peel and crush the garlic .
Chop the chive and mix with the sour cream.
Dice the cook beetroot in 2 cm cube.
Warm the olive oil in a large saucepan over medium heat.
Stir in the onions and cook until translucent, add the garlic and cook for 2 minutes.
Stir in chopped beetroot and cook for few minutes.
Stir in stock and season with salt and pepper. Bring to the boil, cover and simmer until the beetroots are tender, about 20 to 30 minutes.
In batches, add the soup to a food processor and pulse until smooth.
Return the soup to saucepan and gently heat through.
Ladle into bowls and garnish with the sour cream and the chopped chives.
«To make this soup vegetarian substitute beef stock with vegetable stock or water.»