Borscht Soup

• 4 cups water
• 1/2 yellow onion chopped
• 1 stalk celery chopped
• 4 beets peeled and chopped
• 10 baby carrots
• 4 large carrots
• 1 apple peeled and chopped- I used gala
• 1/2 cup mushrooms chopped
• 1 red pepper chopped
• 1 teaspoon red wine vinegar
• 1 handful fresh dill chopped
• sour cream dollop of
• 2 teaspoons thyme
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• salt
• pepper

1. Peel and chop the beets and the onion and set aside.
2. Chop the red pepper, mushrooms, apple, and carrots and celery.
3. Add 1 cup of water to a pot, along with butter and olive oil and set to a medium heat.
4. When the water starts to boil, add the vegetables and the apple and set to a medium heat for 20 minutes, checking on it periodically.
5. Add the the rest of the water, thyme, lemon juice, and vinegar.
6. Cover and let cook on a low flame for 30 minutes.
7. Drain some of the water (about 75%) and set aside.
8. Remove some chucks of beets and set aside.
9. Add the remaining contents to a blender, along with the rest of the water.
10. If you find that the soup is too thick, add more water.
11. Pour into a bowl and add the beet chunks, along with

water, onion, celery, beets, carrots, carrots, apple, mushrooms, red pepper, red wine vinegar, handful fresh dill, sour cream, thyme, butter, lemon juice, vegetable oil, salt, pepper

Taken from www.yummly.com/recipe/Borscht-Soup-1648654 (may not work)