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This is a variation of Polish Barszcz and Russian Cabbage Borscht soup. For a soup, half the potato and cabbage. Recipe adapted from The New Moosewood Cookbook.

*Indicates a CSA vegetable.


  • 2-3 medium potatoes, peeled and diced*
  • 2-3 medium beets, peeled and diced*
  • 3 cups water
  • 3 cups vegetable or chicken stock
  • 2 tbsp butter
  • 1 large onion, chopped
  • 1 tsp caraway seeds
  • 3 stalks of celery, chopped
  • 3 carrots, peeled and diced*
  • 1/2 head cabbage, chopped (about 3-4 cups)*
  • 1/4 cup or more chopped dill
  • 2 tbsp cider vinegar
  • 1 to 2 tbsp brown sugar
  • 1 14.5 oz can crushed tomatoes, or diced tomatoes pureed in a blender
  • Kosher salt
  • Pepper


  1. Place potatoes, beets, water, and stock in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes).
  2. Meanwhile, melt butter in a large stock pot over medium. Add onion, caraway seeds. Cook over medium heat, stirring occasionally, until the onions are translucent (8-10 min.).
  3. Add celery, carrots and cabbage, plus 2 cups of the cooking liquid from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8-10 min.).
  4. Add the remaining ingredients (including all the potato and beet liquid), cover and simmer for a least 15 min. more. Season to taste with salt and pepper.
  5. Serve hot with sour cream.