Beet Soup

This is our variation on the Moosewood Cookbook Russian Cabbage Borscht. Measurements are approximate.


6 beets, peeled and chopped (add beet greens if you have them, not stems)
4 cups water
3 Tbs butter
1 big onion chopped
2 Tsp caraway seeds
1 1/2 Tsp salt
3 stalks celery chopped
2 carrots sliced
3 to 4 cups shredded or thinly sliced cabbage
black pepper
2 Tsp dill
1 Tbs apple cider vinegar

Toppings
sour cream or yogurt

1) Cook beets in water till tender ( cover pot, cook 25 minutes)

2) Meanwhile, melt butter in a pot, add caraway seeds, salt, and onions (cook till onions are translucent).

3.) Add to onions, etc. : celery, carrots, and cabbage plus 2 cups of cooking water from beets. Cover and cook till tender (10 minutes).

4) Add remaining ingredients ( beets and greens) simmer for 15 minutes.