Recipe - Beetroot And Potato Soup

1 tablespoon Olive oil
1 Onion; chopped
8 ounce Potatoes; minced
12 ounce Raw beetroot; minced
4 One half cup Stock; or water
One half Cucumber; minced
Bouquet garni
1 tablespoon Wine vinegar
1 tablespoon Lemon juice
Salt and black pepper
2 tablespoon Thick sour cream

Heat the oil in a large flameproof casserole. Add the onions and potatoes,
and cook, stirring occasionally, for 5 minutes. Add the beetroot, stock,
cucumber, bouquet garni, vinegar and lemon juice. Bring to the boil and
simmer for 4050 minutes. Season generously with salt and pepper. Pour into
warm serving plates, swirl in the sour cream and servre.

From "The Potato cookbook" by Hilaire Walden.

Posted to TNT Recipes Digest by "andy&shell" andy.shell@virgin.net on May
13, 1998