Heat cooking oil over medium fire. Add onions and saute until slightly caramelized. Then add beetroot and cook for about 3 minutes.

Add water and let it boil. Once boiled, let it simmer on low-medium heat for about 30-40 or until beetroot softened. Add miso and mix well. Let it simmer for another 3 minutes.

Turn off the heat. Use a hand blender to blend into smooth soup.

Turn on low fire and add crushed black pepper, season to taste. Let it simmer for another minute.

Serve with warm bread and top with a tablespoon of sour cream and some crushed black pepper.