Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion -- chopped
   1      pound         beets -- peeled and chopped
   1      large         apple (cooking)
   2                    celery stalks -- chopped
     1/2                red pepper -- chopped
   4      ounces        mushrooms -- chopped
   2      tablespoons   butter
   2      tablespoons   sunflower oil
   8      cups          stock or water
   1      teaspoon      cumin seed
   1      pinch         thyme -- dried
   1      large         bay leaf
                        fresh lemon juice
                        salt
                        ground black pepper
     2/3  cup           sour cream
                        spigs         fresh dill -- garnish

Preparation:

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.