Ingredients
water4 cups
onion0.5
celery1 stalk
beets4
baby carrots10 large
apple1
mushrooms0.5 cup
bell pepper1
red wine vinegar1 teaspoon
dill1 Handful
cream1 Tbsp
thyme2 teaspoons
butter2 tablespoons
lemon juice2 tablespoons
vegetable oil2 tablespoons
salt and pepper1 serving
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Peel and chop the beets and the onion and set aside.
Chop the red pepper, mushrooms, apple, and carrots and celery.
Add 1 cup of water to a pot, along with butter and olive oil and set to a medium heat.
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.
Add the the rest of the water, thyme, lemon juice, and vinegar.
Cover and let cook on a low flame for 30 minutes.
Drain some of the water (about 75%) and set aside.
Remove some chucks of beets and set aside.
Add the remaining contents to a blender, along with the rest of the water.
If you find that the soup is too thick, add more water.
Pour into a bowl and add the beet chunks, along with.
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