Soup of the day - Beetless Borscht

Actually, soup of the friday before last :)

My mom and I were talking about soup recipes and we decided to try out this beetless borscht - a sweet'n'sour version of it. We made this one with oodles of cabbage (PCC has been carrying some really fresh and flavorful cabbage lately) and a bunch of fresh corn and it turned out great. A really light soup - very drinkable on a warm evening.

Recipe:
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1 cabbage - grated - I usually hand cut them instead of using a food processor, the longer strands of cabbage seem to give out more flavor
4 ears of yellow corn - steam these and scrape off the kernels
1 red onion - finely chopped
4 T rice vinegar
1 t balsamic vinegar
1T brown sugar
freshly ground pepper, kosher salt
fresh dill
2" ginger, 4 cloves of garlic, 1 green chilly - all ground up
a li'l olive oil

Saute the onion in the olive oil, add the G+G+G paste to it.
Once the onions seem cooked, add the cabbage cook covered till the cabbage is mostly done.
Add the corn kernels and cook some more (covered)
Once the veggies look cooked, add the vinegar, sugar, dill, pepper and salt.
Simmer uncovered for 2-3 minutes.
Use a hand blender to puree the soup a little - this blends the flavors, but does not make the soup creamy and smooth like the regular borscht - which works much better with the sweet'n'sour flavors of this soup.

Perfect accompaniment: potato bread (especially if it is from Macrina :) )