Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 1 \N | Onion; chopped |
| 8 ounces | Potatoes; diced |
| 12 ounces | Raw beetroot; diced |
| 4½ cup | Stock; or water |
| ½ \N | Cucumber; diced |
| \N \N | Bouquet garni |
| 1 tablespoon | Wine vinegar |
| 1 tablespoon | Lemon juice |
| \N \N | Salt and black pepper |
| 2 tablespoons | 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" <andy.shell@...> on May 13, 1998