Babushka Soup from ISA DOES IT

1. Preheat a 4-quart pot over medium heat and add the oil. Sauté the onion in the oil with a pinch of salt for 5 to 7 minutes, until translucent. Add the garlic and sauté until fragrant, about 30 seconds. 2. Add the beets, potatoes, cabbage, broth, remaining ½ teaspoon salt, and pepper. Cover the pot and bring to a rolling boil. Once boiling, lower the heat a bit so that it's at a simmer, leave the lid slightly ajar, and let cook for about 35 minutes, until the beets are tender. 3. Add the lemon juice, taste for seasoning, and serve, topped with cashew cream, if desired, and garnished with dill.