Beetroot and potato soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Onion; chopped | |
| 8 | ounces | Potatoes; diced |
| 12 | ounces | Raw beetroot; diced |
| 4½ | cup | Stock; or water |
| ½ | Cucumber; diced | |
| Bouquet garni | ||
| 1 | tablespoon | Wine vinegar |
| 1 | tablespoon | Lemon juice |
| Salt and black pepper | ||
| 2 | tablespoons | Thick sour cream |
Directions
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