Red Cabbage & Apple Soup

At the Gabriel household we have started a new tradition of Sunday soup making :). Here is the recipe from our 11/17/13 soup: Ingredients: 4 Golden Delicious apples, about 1 lb. total 2 Tbs. unsalted butter 1 yellow onion, minced 1 head red cabbage, about 3/4 lb., cored and very thinly sliced 1/4 cup red wine vinegar 4 1/2 cups beef broth 1/2 tsp. salt 1/2 tsp. freshly ground pepper 2 tsp. fresh lemon juice 1/3 cup sour cream (optional) 1/4 cup chopped fresh dill Directions: Leaving them unpeeled, cut 2 of the apples into quarters, core them and then cut into 1-inch cubes. Set aside. In a large, heavy pot over medium heat, melt the butter. When it is foaming, add the onion and sauté until translucent, 2 to 3 minutes. Add the apple cubes and sauté until softened slightly, 3 to 4 minutes. Add the cabbage and sauté, stirring often, until it glistens and the color has lightened, 5 to 6 minutes. Add the vinegar and bring to a simmer, stirring to scrape up any browned bits on the pan bottom. Add the broth, salt and pepper, increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover and simmer until the cabbage and apples are tender, about 15 minutes. Meanwhile, peel, halve and core the remaining 2 apples, then shred them finely on a box grater. Place in a small bowl, add the lemon juice and toss to coat. Set aside. When the soup is ready, remove from the heat and stir in three-fourths of the shredded apples. Ladle into bowls and top with the sour cream. Sprinkle with the remaining shredded apples and the dill and serve immediately. Serves 4.