• 2 Tbsp. butter
• 1 1/2 c. chopped onion or leek
• 4 c. stock or water
• 1 1/2 c. thinly sliced potato
• 2 tsp. salt
• 1 c. thinly sliced beets
• black pepper
• 1 large sliced carrot
• 1/4 tsp. dill weed
• 1 stalk chopped celery (optional)
• 1 1/2 Tbsp. vinegar
• 3 c. chopped cabbage
• 1 c. tomato puree
• 1 scant tsp. caraway seeds
• sour cream for topping

Begin cooking onions or leek in butter in a large kettle. Add caraway seeds and salt and cook until translucent. Add celery, carrots, potatoes, beets and cabbage. Add water and simmer slowly for 45 minutes. About 15 minutes before serving add pepper, dill weed, vinegar, and tomato puree. Taste to correct seasoning. Serve topped with sour cream.

From the Moosewood Cookbook.