Beet Soup with Creme Fraiche
Peel beets. With an electric juicer, juice 2/3 of beets, mix with lemon juice and set aside.
Cut remaining beets into thin strips.
Peel, halve and slice onions. Peel and trim carrot. Rinse and trim celery and cabbage and cut all of the vegetables into strips. Peel and finely chop garlic.
In a saucepan, cook onions in oil until softened. Add remaining vegetables and sauté. Add broth and season generously with salt and pepper. Cover and simmer about 15 minutes.
When vegetables are cooked, add raw beet juice. Do not let boil again. Season to taste.
Mix creme fraiche with chopped dill. Divide soup into bowls and serve topped with creme fraiche.