Borscht

Catching up....originally from October 20, 2012:





















First time making borscht....it was delicious.

Ingredients

3 tablespoons olive oil
6 red potatoes, quartered
2 ½ cups chopped green cabbage (about 1/4 of head)
1 large onion, chopped
8 cups (or more) canned vegetable broth
8 2-inch-diameter beets, peeled, chopped
2 carrots, peeled, chopped
1 tablespoon fresh lemon juice
2 tablespoons apple cider vinegar
Low-fat sour cream
Chopped fresh dill
Lemon wedges

Method
1. Heat oil in heavy large pot over medium-high heat. Add potatoes, carrots and onion and sauté until onions are soft, about 5 minutes.
2. Add 6 cups broth and beets. Add apple cider vinegar & lemon juice; season with lots of salt and pepper. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Add cabbage 1/2 way through.
3. Ladle soup into bowls. Top with dollop of sour cream; sprinkle with dill. Serve, passing lemon wedges separately.


Adapted from the Bon Appétit recipe Beet and Cabbage Borscht.