BEETROOT SOUP
This soup is better adapted to the German palate than the English, as it contains both vinegar and sugar, which are very characteristic of German cookery. Take two large beetroots and two good-sized onions, and after peeling the beetroots boil them and mince them finely, adding them, of course, to the water in which they were boiled, or still better, they can be boiled in some sort of stock. Add a very small quantity of corn-flour, to give a slight consistency to the soup, as well as a little pinch of thyme. Next add two tablespoonfuls of vinegar--more or less according to taste--a spoonful of brown sugar, and a little pepper and salt.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
