Borscht

Serves 6

1 onion chopped
1lb raw beets peeled and chopped
1 large cooking apple chopped
2 celery stalks chopped
1/2 red pepper chopped
4oz mushrooms chopped
2 tbsp butter
2 tbsp sunflower oil
8 cups stock and water
1 tsp cumin seeds
pinch dried thyme
1 large bay leaf
fresh lemon juice
salt and ground black pepper
2/3 cup sour cream
few sprigs fresh dill to garnish

1. Place all the chopped vegetables into a large saucepan with
the butter, oil, and 3tbsp of the stock or water. Cover and
cook gently for about 15 inutes shaking the pan
occasiionally.
2. Stir in the cumin seeds and cook for a minute, then add the
remaining stock or water, dried thyme, bay leaf, lemon juice
and seasoning.
3. Bring to a boil then cover and turn down to a gentle simmer.
Cook for about 30 minutes.
4. Stain the vegetables and reserve the liquid. Pass the
vegetables through a food processor or blender until they
are smooth and creamy.
5. Return the vegetables to the pan, stir in the reserved stock
and reheat. Check the seasoning.
6. Serve the borscht with swirls of sour cream and topped with
a few sprigs of fresh dill.