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Ingredients
- 1 onion, chopped
- 3 cups peeled and chopped beets
- 2 celery stalks, chopped
- 1/2 red bell pepper, chopped
- 1 1/2 cups chopped mushrooms
- 1 large cooking apple, chopped
- 2 tablespoons butter
- 2 tablespoons sunflower oil
- 2 1/4 quarts stock or water
- 1 teaspoon cumin seeds
- A pinch of dried thyme
- 1 large bay leaf
- Fresh lemon juice
- Salt and pepper
- For the garnish
- 2/3 cup sour cream
- A few sprigs of fresh dill
Details
Servings 6
Preparation
Step 1
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 or sour cream in each bowl and top with a few sprigs of fresh dill.
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