Soups & Sauces Vegetarian Borscht Serves 12 1½ cups thinly sliced potatoes 1 cup thinly sliced beets or 1 can if fresh ones are unavailable 4 cups water 2 tablespoons butter 1½ cups chopped onion 1 teaspoon caraway seeds 1½ teaspoons salt 1 stalk celery, chopped 1 carrot, sliced 3 to 4 cups shredded cabbage 3 or 4 grinds of fresh pepper 1 teaspoon dill 2 tablespoons cider vinegar 2 tablespoons honey 1 cup tomato puree
Place potatoes, fresh beets, and water in a medium saucepan. Cover and cook over medium heat until tender, about 20 minutes. If using canned beets, cook potatoes in water and add the beets for the last 5 minutes. In a stockpot, melt the butter. Add onion, caraway seeds, and salt. Cook over medium heat, stiring until the onions are translucent, about 9 minutes. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender, about 10 minutes. Add the remaining ingredients, including the remaining potato-beet water; cover, and simmer for at least 15 more minutes.Taste to correct seasonings, and serve hot, topped with sour cream and a light sprinkling of dill. From J Connell and Meghan Skelton Adapted from The Moosewood Cookbook Julia Ariail
Toppings: sour cream fresh or dried dill weed
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