1 onion, chopped
1 lb. beets, peeled and chopped
1 large cooking apple, chopped
2 celery stalks, chopped
½ red pepper, chopped
4 oz mushrooms, chopped
2 tbsp. butter
2 tbsp. sunflower oil
8 cups stock or water
1 tsp. cumin seeds
pinch dried thyme
1 large bay leaf
fresh lemon juice
salt and ground black pepper
2/3 cup sour cream
sprigs of fresh dill for garnish


Place all chopped vegetables into a large saucepan with butter, oil and 3 tbsp. of stock or water. Cover and cook gently 15 minutes, stirring occasionally.

Stir in cumin seeds and cook for an additional minute. Add the remaining stock or water, thyme, bay leaf, lemon juice and seasoning. Bring to a boil, reduce heat, and simmer for 30 minutes.

Strain vegetables and reserve liquid. Process in a food processor or blender until smooth and creamy. Return the vegetables to the pan with the reserved stock and reheat.

Serve topped with swirls of sour cream and sprigs of dill.