• 4 raw beetroots
• 1 qt. brown stock
• 1 onion stuck with

Slice 3 of the beetroots and simmer them in the stock with the onion, clove, herbs and caraway seeds for about I hr. or until the colour has run into the soup and the flavour is no longer raw. Melt the fat and in it cook the shreds of vegetable and the finely-grated 4th beetroot, very gently for 10–15 min. Strain the stock and press the juice out of the beetroots into it. Add the shreds of vege