Starters: Beetroot Soup
1 medium red mild onion, finely chopped
2-1/2 cups of chicken or vegetable stock (bouillon)
1/2 lb cooked beetroot (this weight is measured after the beetroot has been peeled and chopped
1-1/4 cups of yoghurt
A pinch of salt
A pinch of ground black pepper
Chopped watercress leaves
Put the onion and stock into a saucepan, bring just to the boil, then lower the heat and simmer for 10 minutes.
Add the beetroot, then liquidize the mixture.
To serve hot: bring the soup just to boiling point and then whisk in the yoghurt and heat bently; do not allow the soup to boil again. Season to taste. Garnish and serve.
To serve cold: chill the liquidized mixture well and whisk in the yoghurt and seasoning just before serving. Garnish and serve.