Vegetarian Borscht
1 lb raw beets, peeled and chopped
1 onion, chopped
2 celery stalks, chopped
½ red pepper, chopped
½ cup sliced mushrooms
1 cooking apple, chopped
3 Tbs olive oil
9 cups stock or water
1 tsp cumin seeds
½ tsp thyme
1 bay leaf
½ lemon, juiced
salt and pepper to taste
Heat the oil in a large pot and add the vegetables and apple. Add 3 Tbs of the stock or water. Cover and cook on low for 15 minutes, stirring occasionally.
Stir in the cumin and cook for 1 minute. Add the remaining stock or water, along with the thyme, bay leaf, lemon juice and salt and pepper.
Bring mixture to a boil, then cover and lower heat. Simmer for 30 minutes. Blend the mixture until the soup is smooth. Reheat.