WOW. Struck upon this little beauty recently. I guess it's kind of Russian styled, or it's at-least my own interpretation of what a beet-root soup should be. All I know is it's dead easy. Give it a go your self, here's how I did it:
Make a fresh vegetable stock with loads of onion, celery, parsley, carrots, garlic, salt flakes, and pepper.
Strain off the veg from the liquid to leave a nice stocky soup base. Bring that to a simmer and add some peeled and chopped beet-root and cook for about 15 minutes or until the beets are tender. Taste, season, taste, serve. As the bowls are served add a shelled hard boiled egg. A side of sour cream and dill rounds off the dish nicely.
A nip of vodka to wash it down wont hurt either.
I'll get to the pasta later.