| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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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