Beet and Cabbage Borscht

• 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

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.

olive oil, potatoes, green cabbage, onion, vegetable broth, beets, tomatoes, lemon juice, sour cream, fresh parsley, lemon wedges

Taken from www.epicurious.com/recipes/food/views/beet-and-cabbage-borscht-5109 (may not work)