Borscht
A simply stunning color, this classic  Russian soup is the pelfect dish to serve when you want to offer something a little different. All you need is :
- 1 onion, chopped
- 3 cups peeled and chopped beets
- 2 celery stalks, chopped
- 1/2 red bell pepper, chopped
- 11/2 cups chopped mushrooms
- 1 large cooking apple, chopped
- 2 tablespoons butter
- 2 tablespoons sunflower oil
- 21/4 quarts stock or water
- 1 teaspoon cumin seeds
- a pinch of dried thyme
- 1 large bay leaf
- fresh lemon juice
- salt and freshly ground black pepper
- 2/3 cup sour cream
- a few sprigs of fresh dill
Instructions:
The flavor of this marvelous soup matures and improves if it is made the day before it is needed.
- Place the chopped vegetables and apple in a large saucepan with the butter, oil, and 3 tablespoons of the stock or water. Cover and cook slowly for about 15 minutes, shaking the pan occasionally.
- Stir in the cumin seeds and cook for 1 minute. Add the remaining stock or water, the thyme, bay leaf, lemon juice, and seasoning to taste.
- Bring the soup to a boil. Cover the pan and turn down the heat to a slow simmer. Cook for about 30 minutes.
- Strain the vegetables and reserve the liquid. Process the vegetables in a food processor or blender until they are smooth and creamy.
- Return the vegetables to the rinsed pan. Add the reserved stock and reheat. Check the seasoning
- Divide into soup bowls. Garnish with swirls of sour cream in each bowl and top with a few sprigs of fresh dill.