Recipe: <!-- -->Slow Cooker Borscht with Cabbage and Potatoes<!-- -->

Ingredients

• 8 red beets, peeled and halved
• 2 Russet potatoes (about 3/4 pound total), peeled and halved
• 1 large yellow onion, quartered
• 4 cups low-sodium vegetable broth
• 1 tablespoon tomato paste
• 3 cups very finely shredded green cabbage
• 1/4 cup chopped fresh dill
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1/4 teaspoon fine sea salt
• 3 hard-boiled eggs, thinly sliced lengthwise or quartered
• 1/4 cup sour cream, divided
• Lemon wedges