Borscht Soup

Ingredients: 4 cups of water,1/2 yellow onion, chopped,1 stalk of celery, chopped,4 beets, peeled and chopped,10 baby carrots, chopped- or 4 large carrots,1 apple, peeled and chopped- I used gala,1/2 cup of mushrooms, chopped,1 red pepper, chopped,1 teaspoon of red wine vinegar,Handful of fresh dill, chopped,Tbsp of sour cream,2 teaspoons of thyme,2 tablespoons of butter,2 tablespoons of lemon juice,2 tablespoons of vegetable oil,Salt and pepper to taste
Instructions:

1. Peel and chop the beets and the onion and set aside. Chop the red pepper, mushrooms, apple, and carrots and celery.
2. 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.
3. Add the the rest of the water, thyme, lemon juice, and vinegar. Cover and let cook on a low flame for 30 minutes.
4. Drain some of the water (about 75%) and set aside.
5. Remove some chucks of beets and set aside.
6. 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.
7. Pour into a bowl and add the beet chunks, along with

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