Eating In

Serves 4
1lb raw beetroot
Juice of a small lemon
1 dessertspoon sugar
4 boiled new potatoes
½ pint sour cream
Salt and pepper

Dice the beetroots. If they are young and tender there’s no need to peel them. Simmer them in 1½ pints of water for about an hour until they are tender. Steam the new potatoes until just cooked. Leave the beetroot and potatoes to cool and then chill in the fridge. Add the lemon juice and the sugar and the salt and pepper. Taste and adjust the seasoning, sweetness and acidity. Serve the soup with a boiled potato, putting one in each bowl. Pass around the sour cream for all to help themselves. You can vary this recipe by puréeing some of the beetroot to thicken the texture