Title: Beetroot and Potato Soup
Categories: None
Yield: 1 Servings

1 tb Olive oil
1 Onion; chopped
8 oz Potatoes; diced
12 oz Raw beetroot; diced
4 1/2 c Stock; or water
1/2 Cucumber; diced
Bouquet garni
1 tb Wine vinegar
1 tb Lemon juice
Salt and black pepper
2 tb 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 40-50 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" on May
13, 1998