Borscht Soup

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.