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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
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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