From The New Moosewood Cookbook
- 1 ½ C. thinly sliced potato
- 1 C. thinly sliced beets
- 4 C. water
- 1-2 T. butter
- 1 ½ C. chopped onion
- 1 t. caraway seeds
- 1 ½ t. salt
Cook potatoes, beets and water for 20-30 minutes.
Sauté onion, salt and caraway seeds in butter 8-10 minutes. Add celery, carrots, and cabbage plus 2 C. of the cooking water from the potatoes and beets. Cover and cook another 8-10 minutes.
Add the remaining ingredients (including all the potato and beet water; simmer 15 minutes. Serve hot topped with sour cream or yogurt and a sprinkle of dill.