2 825g Cans of Sliced Beetroot
2 cans of water
2.5 tbs of Sugar
1 tbs of white vinegar
1 tsp of Salt
Good dash of Pepper

Open the cans and drain the juice into a pot.
Slice across the round beetroot slices in to thin slices (2mm-5mm wide) and add to the pot.
For every can of beetroot juice add a can of water.
Add Sugar, Salt, Pepper, vinegar and bring to boil stirring occasionally.
While the soup is coming to a boil, cook you favorite pasta. Use small round, shell or butterfly pasta. Spaghetti or long pasta is not recommended.
Simmer soup for 10 minutes.
Serve with pasta.