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INGREDIENTS
2 1/2 cups of vegetable stock
3 tbs. water
1 tbs. lemon juice
4 tbs. sour cream
1 tsp. lemon juice
1 chopped onion
12 oz. potato (peeled and diced)
1 small apple (cored, peeled, and grated)
1 tsp. of cumin seeds
1 lb. of beet root (peeled and diced)
1 dried bay leaf
1 pinch of dried thyme salt and pepper to taste few sprigs of dill to be used for garnish

DIRECTIONS
Place onion, potatoes, and apple into a large MICROWAVEABLE bowl
Cook on HIGH power for 10 mins.
Stir in cumin seeds and continue to cook on HIGH power 1 min.
Stir in beet root, bay leaf, thyme, stock, and lemon juice
Cover and cook for 12 mins. (Stirring half way through)
Leave and stand for 5 mins.
Remove and discard bay leaf
Strain mixture and save liquid mixture to the side
Place vegetable mixture into a food processor and blend
Mix liquid mixture along with puree in clean bowl, season to taste
Cover, cook for 4 mins. on HIGH until piping hot
Serve into bowls, adding sour cream to top of soup and garnish with fresh dill

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