Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 8



1 ½ cups thinly sliced potatoes

1 cup thinly sliced beets

4 cups vegetable stock or water

2 tbsp. butter

1 ½ cups chopped onions

1 tsp. caraway seed

2 tsp. salt

One celery stalk, chopped

One large carrot, sliced

3 cups coarsely chopped red cabbage

black pepper to taste

¼ tsp. fresh dill weed

1 tbsp. cider vinegar

1 tbsp. honey

1 cup tomato puree

sour cream for topping

chopped tomatoes for garnish



Over high heat, add sliced potatoes and beets to a medium saucepan. Cover with stock and simmer until the veggies are fork-tender. Remove the potatoes and beets with a slotted spoon and set aside the store.

In a large skillet over medium heat, melt the butter. Salt, caraway seeds, and onions are added and cooked until the onions are tender and translucent. Afterward, toss in the cabbage, carrots, and celery. Add the reserved stock and simmer the mixture for 10 minutes or until the veggies are soft.

In the skillet, put the potatoes and the beets. Add dill weed and black pepper to the seasoning. Add the tomato puree, honey, and cider vinegar. Simmer for at least 30 minutes with a cover on and medium-low heat. Serve with more dill weed, sour cream, and diced fresh tomatoes on top.