from the Moosewood Cookbook by Mollie Katzen

2 Tbsp butter                                                            1.5 cups chopped onion

1.5 cups thinly-sliced potato                        1 cup thinly sliced beets

1 large, sliced carrot                                                1 stalk chopped celery

3 cups chopped cabbage                                    1 tsp caraway seeds

4 cups stock or water                                    1 tsp salt & black pepper

¼ tsp dill weed                                                1 Tbsp + 1 tsp cider vinegar

1 Tbsp + 1 tsp honey                                    1 cup tomato puree

Place potatoes, beet and water in a saucepan and cook until everything is tender. (Save the water.) Begin cooking onions in 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 cook, covered until all vegetables are tender. Add potatoes, beets and all remaining ingredients.

Cover and simmer slowly for at least 30 minutes. Taste to correct seasonings. Serve topped with sour cream, extra dill (or fennel) weed, or chopped fresh tomatoes.