Red Cabbage Borscht (a delicious beet soup)
3 cups thinly sliced potatoes
2 cups thinly sliced beets
8 cups stock or water
1/4 cup butter
3 cups chopped onions
2 teaspoons caraway seed (optional)
1 tablespoon and 1 teaspoon salt
½ celeriac cubed
2 large carrot, sliced
6 cups coarsely chopped red cabbage
black pepper to taste
1/2 teaspoon fresh dill weed
2 tablespoons cider vinegar
2 tablespoons honey
2 cups tomato puree
sour cream, for topping
1Place sliced potatoes, celeriac and beets in a large soup pot over high heat; cover with stock, and boil until vegetables are tender about 20 minutes.
2 Meanwhile melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Add the onions to the soup.
3 Then saute carrots, and cabbage. Mix in 1-2 cups of stock; cook, covered, about 10 minutes, add this to the soup to finish cooking.
4 Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree.
5 Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed if desired.