Russian Borscht

1 1/2 cups thinly sliced potatoes
1 cup thinly sliced beets
6 cups vegetable stock
2 tbsp butter
1 1/2 cups chopped onions
1 tsp caraway seed
2 tsp salt
1 celery stalk, chopped
1 large carrot, sliced
3 cups chopped cabbage
fresh dill weed
1 tbsp cider vinegar
1 tbsp honey
 2 tbsp tomato paste
sour cream, to garnish


Place potatoes and beets into a medium-sized skillet and cover with stock. Boil for about 10 minutes, until vegetables are somewhat tender but not falling apart.

Meanwhile, in a large dutch oven or soup pot, melt butter and saute onions with the caraway seeds and salt.  Cook until onions are translucent. Add carrots and celery, saute for several minutes. Then add cabbage and cook for a further couple of minutes. Add stock, beets, and potatoes.  Simmer until all vegetables are tender, about 10 minutes. 

Add black pepper, tomato paste, vinegar, honey, and fresh dill.  Taste and adjust for salt, and sweetness.  Add more tomato paste if necessary.

Serve borscht with sour cream and more fresh dill to sprinkle on top.