Beet and Cabbage Borscht


Adapted from a recipe on Epicurious.com, borscht is a great cold weather way to enjoy your beets. This recipe, interestingly, incorporates cabbage as well. Serves 4.

3 tablespoons sunflower oil
3/4 pound potatoes, peeled, chopped
2 1/2 cups chopped cabbage (about 1/4 of small head)
1 large onion, chopped
8 cups (or more) canned vegetable broth
6 2-inch-diameter beets, peeled, chopped
1 cup drained canned chopped tomatoes or frozen tomato puree (thawed)

1 tablespoon fresh lemon juice
Low-fat sour cream or plain yogurt
Chopped fresh parsley
Lemon wedges

Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream or yogurt; sprinkle with parsley. Serve, passing lemon wedges separately.

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