Beet And Cabbage Borscht

Heat oil in heavy large pot over medium high heat. Add potatoes, cabbage and onion and saute until cabbage softens, about 5 minutes.

Add 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 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, sprinkle with parsley. Serve passing lemon wedges.