Moosewood Cookbook Borscht

INGREDIENTS

4 cups

vegetable stock

1 cup

diced beets (about 1 medium-sized beet, peeled)

1 1/2 cups

diced potato (I used 1 Yukon gold potato)

2 tbsp

butter or Earth Balance

1 1/2 cups

chopped yellow onion (about 1 onion)

1 tsp

salt

1 tsp

caraway seeds

large carrot, peeled and thinly sliced

stalk celery, sliced

3 cups

chopped red cabbage

1 cup

tomato puree

1 tbsp

cider vinegar

1 tbsp

honey

1/4 tsp

chopped fresh dill

black pepper

fresh tomatoes, diced

sour cream or Greek yogurt

additional fresh dill