Borscht Soup

1 tbsp. butter

1 tbsp. extra virgin olive oil

1 medium yellow onion, chopped

2 medium carrots, peeled and diced

2 celery stalks, diced

2 garlic cloves, minced

1/2 tsp. paprika

1/2 tsp. caraway seeds

1 lb. beets (about 6 medium beets), peeled and chopped into 1″ pieces

1 large (or 2 small) Russet potato, peeled and chopped into 1″ pieces

2 bay leaves

1/2 medium green cabbage, sliced
kosher salt
freshly ground black pepper

1/4 c. freshly chopped dill, plus more for serving

Juice of 1/2 lemon
Sour cream, for serving

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In a large pot over medium heat, heat butter and oil until butter is melted. Add onion, carrots, and celery. Cook until soft, about 6 minutes.
Add garlic, paprika, and caraway seeds. Cook until fragrant, about one minute. Add 6 cups of cold water, beets, potatoes, and bay leaves to the pot. Bring to a boil, then reduce to a simmer and cover. Cook 15 minutes, then add cabbage. Season with salt and pepper. Cover and let simmer 5 minutes more, or until vegetables are tender and cabbage has softened.
Turn off heat and stir in dill and lemon juice. Taste and season with more salt and pepper if needed, and remove bay leaf. Ladle into bowls and serve with a dollop of sour cream.