1½ lb. raw beetroot
½ lb. potatoes
2 oz. butter
1 tablespoon tomato purée
Juice of ½ lemon
Salt and pepper
1 onion
1 stalk celery
½ lb. tomatoes
3 pints boiling water
1 teaspoon sugar
Sour cream
Peel and wash vegetables. Chop the onion finely and cut the beetroot, potato, and celery into thin strips (1 - 2" by 1/8"). Melt the butter in a large saucepan. Add the onion and beetroot, cover and cook slowly for 20 minutes, stirring frequently. Pour in the boiling water and add the potatoes, celery, quartered tomatoes (peel first) and tomato purée. Salt and pepper to taste, and add the lemon juice and sugar . Bring to the boil, cover and simmer for 30-40 minutes until the vegetables are ready. Serve with a dessertspoon of sour cream to each helping.