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Beetroot and Potato Soup

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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