Beet and Cabbage Borscht

Name: Beet and Cabbage Borscht
Ingredients: 3 tablespoons olive oil; 3/4 pound russet potatoes, peeled, chopped; 2 1/2 cups chopped green 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; 1 tablespoon fresh lemon juice; Low-fat sour cream; Chopped fresh parsley; Lemon wedges

11 ingredients

11 steps

Ingredients

3 tablespoons olive oil
3/4 pound russet potatoes, peeled, chopped
2 1/2 cups chopped green 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
1 tablespoon fresh lemon juice
Low-fat sour cream
Chopped fresh parsley
Lemon wedges

Directions

1

Heat oil in heavy large pot over medium-high heat.
2

Add potatoes, cabbage and onion and saute until cabbage softens, about 5 minutes.
3

Add 8 cups broth, beets and tomatoes.
4

Bring soup to boil.
5

Reduce heat and simmer until vegetables are tender, about 30 minutes.
6

Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot.
7

If desired, add more broth by 1/2 cupfuls to thin soup.
8

Add lemon juice; season with salt and pepper.
9

Ladle soup into bowls.
10

Top with dollop of sour cream; sprinkle with parsley.
11

Serve, passing lemon wedges separately.