Borscht 2

Ready in 1 hour

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2 tb Sunflower oil
1 Onion; chopped
2 tb Butter
1 lg Bay leaf
Spigs fresh dill, garnish
1/2 Red pepper; chopped
4 oz Mushrooms; chopped
2/3 c Sour cream
1 pn Thyme, dried
Fresh Lemon Juice
1 lb Beets; peeled and chopped
2 stalks Celery; chopped
1 lg Apple, cooking
8 c Stock; or water
1 ts Cumin seed
Black Pepper; ground

Original recipe makes 6



1. Place all chopped vegetables into a larege saucepan with the butter, oil and 3 tbsp of the stock or water. Cover and cook gently for about 15 minutes, shaking the pan occasionally. 2. Stir in the cumin seeds and cook for a minute, then add the remaining stock or water, dried thyme, bay, lemon juice and seasoning. 3. Bring to boil, cover and gently simmer for 30 minutes. 4. Strain vegetables and reserve liquide. Food process the veg until smooth and creamy. 5. Return to pan, stir in the reserved stock and reheat. Check seasoning. 6. Serve with swirls of sour cream and a few sprigs of fresh dill. Recipe By : The Ultimate Vegetarian Cookbook, Roz Denny. Posted to MC-Recipe Digest V1 #269 Date: Wed, 30 Oct 1996 06:59:05 -0500 From: kmeade@IDS2.IDSONLINE.COM (The Meades) NOTES : A stunningly coloured, classic Russian soup that is ideal for something a little different. Providint vegetables are finely chopped, this soup may be served very thick.

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