I have been making this soup for years. It is delicious and a beautiful color. When you add the drop of sour cream at the end, it turns the soup a deep magenta. Coupled with the fresh dill, you have a work of art. For many years, I prepared this favorite recipe for Yossi’s birthday dinner.
Ingredients
1 ½ cups cubed peeled potatoes
1 cup cubed, peeled beets
4 cups vegetable stock or water
1 ½ cups chopped onion
2 tablespoons butter
1 teaspoon caraway seeds
2 teaspoons Kosher salt
1 stalk celery, chopped
1 carrot, cubed
2 cups chopped cabbage
Freshly ground pepper
Chopped fresh dill to taste
1 tablespoon + 1 teaspoon cider vinegar
1 tablespoon + 1 teaspoon honey
8-ounce can tomato sauce
Sour cream
Chopped fresh tomatoes
Preparation
Place potatoes, beets and water in a saucepan over high heat and cook until tender. Drain the vegetables, reserving the cooking liquid.
Place onions and butter in a large pot over medium-high heat. Add caraway seeds and salt. Cook until onion is translucent, then add celery, carrot and cabbage. Add reserved liquid from beets and potatoes and cook until vegetables are tender. Add potatoes, beets, pepper, dill, vinegar, honey and tomato sauce.
Cover and simmer for at least 30 minutes. Season to taste.
Place in bowls and top with sour cream, dill and chopped tomatoes.
Yield: 6
Other Categories
