Peel and grate 1 beetroot and mix with the red wine in a small bowl and set aside. In a large saucepan, add all the trimmed (unpeeled) beetroots and cover with cold water. Bring to the boil and simmer over medium heat for 40 minutes or until tender. In a separate saucepan, cover the potatoes with water, add 1 teaspoon of the salt and cook just until tender, drain and cool.

When the whole beetroots are soft, drain and rinse under cold water, then peel. Roughly chop all but 1 of the beetroots and set aside. Grate the remaining beetroot and set aside separately.

Chop the spanish onions roughly and sweat in the butter until soft and lightly golden. Add the roughly chopped beetroots and mix well. Add the chicken stock, 1 teaspoon of salt and the raw grated beetroot and red wine mixture and bring to the boil. Add 6 of the cooked red potatoes, chopped and simmer briefly to allow the flavours to blend then puree in a food processor or with a 'wand'. Alternatively you can use a moulinex. Add the cooked grated beetroot and salt and pepper to taste.

To serve, roughly chop the hard boiled eggs, dice the remaining potatoes and snip the chives. Place a dollop of sour cream in the centre of each bowl of soup, then pile potato pieces, chopped egg and chives over the top. Serve hot or cold.

Per serving: 1580 Calories (kcal); 67g Total Fat; (42% calories from fat); 30g Protein; 177g Carbohydrate; 161mg Cholesterol; 21639mg Sodium Food Exchanges: 8 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates