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.

INGREDIENTS

• 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

DIRECTIONS

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.