Borscht

submitted by Darryl Petersen

2 T. butter
1 1/2 c. chopped onion
2 c. potatoes (cut up)
2 c. beets (cut up)
2 large carrots, sliced
1 stalk celery, chopped
3 c. chopped cabbage
1 T. caraway seed
5-6 c. "beef" flavoured soup stock
2 t. seasalt
3-4 t. dillweed
lots of black pepper (to taste)
2 T. cider vinegar
2 T. honey
14 oz. can tomatoes (chopped)
3 T. tomato paste

Place potatoes, beets and stock in a saucepan and cook till everything is tender (about 20 minutes). Save the stock. Begin cooking the onions in the butter in a large kettle. Add caraway seeds and salt (optional). Cook till onions are translucent, then add celery, carrots and cabbage. Add stock from the beets and potatoes; cook, covered till all the vegetables are tender. Add potatoes, beets and all remaining ingredients. Cover and simmer slowly for at least 30 minutes. Taste to correct seasoning. Serve topped with sour cream, extra
dillweed, chopped fresh tomatoes (if desired).

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