Onions (medium sized ) 2, Maize flour 1 tbsp, Beetroot 1, Lemon juice 1 tbsp, Vinegar 1/2 tsp, Salt, Black pepper to taste.
Grate and boil the beetroots & keep aside. Dry roast the maize flour till golden brown and keep aside. Saute the onions till light brown. To this add water ( a little extra then cups of soup you want ), beetroot and salt. Cook for 10 to 15 minutes. Transfer this to liquidizer . Churn properly and seive. Reboil the mixture. Remove from frame . Add lemon juice, vinegar, black pepper to the soup. Serve hot.