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@virgin.net> on May
13, 1998
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