William Pollock's Eat Happy: Spicy Borscht

Notes

Another fantasic photo here: a Very Interesting reddish purple is cut with a cream question mark, fresh dill marking its terminus.

Ingredients

1	onion, chopped
1 lb	raw beets, peeled and chopped
1	large cooking apple, chopped
2	celery stalks
1/2	red bell pepper, chopped
1/2 cup	chopped mushrooms
2 Tbl	butter
2 Tbl	sunflower or substitute
8 cups	stock or water, divided
1 tsp	cumin seeds
pinch	dried thyme
1	large bay leaf
	fresh lemon juice
	salt and pepper, to taste
2/3 cup	sour cream
a few	springs dill, as garnish

Preparation

Plase onion, beets, apple, celery, bell pepper, mushrooms, butter, oil and 3Tbl of stock or ater and cook gently for 15 minutes. Stir occasionally. Add cumin seeds, remainig stock, dried thyme, bay leaf, leon juice and sald and pepper to taste. Bring to a boil before covering and gently simmering for 30 minutes.

Strain vegetables and reserve stock. Food-processor the vegetables and reintroduce both it and stock to pan to reheat.

Serve with swirls of sour cream and dill.

Primary Category:

Soup

Seconary Categories:

Needs Research
**New06

Source:

Ingram, Christine, Roz Denny, and Ketherine Richmond. Vegetarian and Vegetable Cooking. Anness Publishing Ltd: Hermes House, 2002. 142, page 156.