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.
  
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