Russian cabbage borscht

1 1/2 c. thinly sliced potato
1 c. thinly sliced beets
4 c. water
1-2 T butter
1 1/2 c chopped onion
1 scant tsp. caraway seeds
1 1/2 t sp. salt (or more to taste)
1 stalk celery, chopped
1 medium-sizes carrot, sliced
3-4 cups shredded cabbage, freshly ground pepper
1 t. dill (plus extra for garnish)
1-2 T cider vinegar
1-2 T brown sugar or honey
1 c tomato puree

Toppings: sour cream or yogurt and extra dill

Place potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes). Meanwhile melt the butter in a kettle or Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally until the onions are translucent. (8-10 minutes).

Add celery, carrots, and cabbage plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8-10 minutes). Add the remaining ingredients (including all the potato and beet water), cover, and simmer for at least 15 more minutes. Taste to correct seasonings, and serve hot, topped with sour cream or yogurt and a light dusting of dill.

Recipe for the New Moosewood Cookbook