Melissa's Borscht Recipe

6 Tbsp. butter
1 large onion, finely chopped
1 large carrot, peeled and grated (I chopped)
I large green bell pepper, cored, seeded, and cut into 1/4 in. dice
3 1/2 cups shredded green cabbage
1 med. size beet, peeled and grated
1 small rib celery, chopped
1/2 tart apple, cut into 1 in. pieces
2 med-size boiling potatoes, peeled and cut into cubes
1 can (6 oz.) tomato paste
4 cloves garlic, minced
2 quarts vegetable or chicken stock
Bouquet garni (1 bay leaf and 8 peppercorns tied in a cheesecloth bag)--I didn't do this but did thrown in a bay leaf
1 tsp. paprika
salt and pepper to taste
1/2 tsp. sugar
1 tbsp. lemon juice
dill for garnish
sour cream for garnish

Melt the butter in a large soup pot. Add the onion, carrot, and bell pepper and saute until the onion and bell pepper are softened (about 5 minutes). Stir in the cabbage, beet, and celery and continue to saute, stirring occasionally for about 10-15 minutes. Stir in the apples, potatoes, tomato paste and garlic, then add the stock and bouquet garni and bring to a boil. Reduce the heat and simmer, covered for 20 minutes. Add the paprika, salt, and pepper, sugar, and lemon juice to taste. Let stand 2 to 3 hours or overnight. Serve topped with dill and sour cream.