Borscht - A soup from Ukraine

Borscht
I adapted this from The Soup Bible.

This delicious soup is from Ukraine where the main ingredient is beetroot as it grows in plenty . In other areas the main ingredient beetroot is replaced with tomatoes - different tasting naturally , but quite tasty . This version is superb . Allow the soup to rest 12 hours and eat it the next day - tastes even better as flavors mature .

Serves 8

1 Onion Chopped.
4 Medium Sized Beets - Washed , peeled and chopped. ( Don't was beets after peeling ).
1 Packet ( 200 Grams ) Mushrooms - Clean and Chop.
1 Red Bell Pepper - Remove seeds and chop.
2 Stalks Celery - Chop.
1 Cooking Apple - Chop unpeeled.
50 Grams Butter.
60 Ml White Oil.
1 Teaspoon Cumin Seeds.
1/2 Teaspoon Freshly Ground Black Pepper.
Juice of 1 Lemon . Tweak later to taste.
1 Bay Leaf.
Thyme.
8 Cups Stock / Water.
Salt

Take all ingredients ( not water/stock ) and place in a pot , add 4-5 tablespoons stock/water and cooked covered over low heat for about 20 minutes till beets are soft.
Add remaining stock and cook covered another 20 minutes on low heat.
Strain Vegetables , save the liquid !
Remove bay leaf and blend vegetables to a smooth paste.
Add pureed vegetables to the saved liquid , cook covered 5-7 minutes to blend flavors with the liquid.Adjust taste.
Garnish each portion with sour cream ( I used cream ) .
You can make this soup vegetarian as I did or use chicken stock.
It's yumm !

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