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
- Place potatoes, beets, water, and stock in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes).
- 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.).
- 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.).
- 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.
- Serve hot with sour cream.