Russian Cabbage Borsht

Crop Beets

1 1/2 cups thinly sliced potato
1 cup thinly sliced beets
4 cups water
1 to 2 Tbsp butter
1 1/2 cups chopped onion
1 tsp caraway seeds
1 1/2 tsp salt (or more, to taste)
1 stalk celery, chopped (or 1/2 cup celeriac, chopped)
1 medium sized carrot, sliced
3 to 4 cups shredded cabbage
freshly ground black pepper
1 tsp dill
1 to 2 Tbsp cider vinegar
1 to 2 Tbsp brown sugar or honey
1 cup tomato purée
sour cream or yogourt (for garnish)

Place potatoes, beets, and water in a medium sized saucepan. Cover, and cook over medium heat until tender (20-30 minutes).
Meanwhile, melt the butter in a kettle or Dutch oven. Add the onion, caraway seeds, and salt. 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 water 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 water), cover, and simmer for at least 15 more minutes. Taste to correct seasonings, and serve hot, topped with sour cream or yogourt.

from The Moosewood Cookbook by Mollie Katzen