Russian Cabbage Borscht (with beets)

The following recipe comes from the original Moosewood Cookbook.  It uses a lot of things that we’ve been giving out—like beets, carrots, dill and cabbage.  Enjoy!

Russian Cabbage Borscht

2 tablespoons butter

1-1/2 cups chopped onion

1-1/2 cups thinly sliced potato

1 cup thinly sliced beets

1 large sliced carrot

1 stalk chopped celery

3 cups chopped cabbage

1 scant teaspoon caraway seeds

(optional: 1 tablespoon raisins)

4 cups stock or water

2 teaspoons salt

Black pepper

1/4 teaspoon dill weed

1 tablespoon plus 1 teaspoon cider vinegar

1 tablespoon plus 1 teaspoon honey

1 cup tomato puree

Place potatoes, beets and water in a saucepan and cook until everything is tender (save the water). Begin cooking the onions in the butter in a large kettle. Add caraway seeds and salt. Cook until onion is translucent, then add celery, carrots and cabbage. Add water from beets and potatoes and cook, covered until all the vegetables are tender. Add potatoes, beets and remaining ingredients. Cover and simmer slowly for at least 30 minutes.

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