A Russian Mood

You know, a double dose of Tchaikovsky in two weeks easily puts me in the mood for borscht. I found this delicious recipe only a few months ago, and already I've made it three times. This soup is perfect with some hearty dark bread.

Beet and Cabbage Borscht

Save the beet tops for a quick side dish: just sauté them with garlic and olive oil, sprinkle with lemon, salt and pepper, and serve.
Makes 4-6 servings

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
8 ounces sour cream
Chopped fresh dill
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. Stir dill into sour cream; garnish soup with sour cream mixture. Serve, passing lemon wedges separately.