Hi Roo,

I do the recipe from Moosewood (which, they way, you should probably own, as
well as a copy of The Vegetarian Epicure, Book Two---two classic 1970's-1980's
vegetarian cookbooks.....) Of course I use fresh beets! What were you thinking?!

One hour to prepare:

2 tbs butter
1.5 c chopped onion
1.5 cups thinly sliced potatoes
1 cup thinly sliced beets
1 large carrot sliced
1 stalk chopped celerly
3 cups chopped cabbage
1 scant tsp. caraway seeds
4 cups stock or water
2 tsp. salt
pepper
1/4 tsp dill
1 tbs +1tsp cider vinegar
1 TBs +1 tsp honey
1 cup tomatoe puree
Sour cream, dill and chopped tomaters for garnish

!. Place potatoes, beets and water in a saucepan . Cook 'til tender. Save water.
2. In a large kettle, cook onions in the butter, and caraway seeds and salt. Continue
until onion is translucent, then add celery, carrots and cabbage. Add
water from beets and potatoes and cook covered until all the vegetables are tender.
Add potatoes, beets and remaining ingredients.

3. Cover and simmer slowly for at least 30 minutes . Taste to correct seasoning.
4. Serve topped with sour cream, extra dill weed and chopped fresh tomaters.

But I wouldn't do it this way. Just start out with a big soup kettle and saute the
onions in the butter until translucent. Then add the water or stock and the rest of
the vegetables.

Obviously if you are using canned beets, you would add them at the point where
everything is just going to simmer for another 1/2 hour.......

OKAY?
Love,
Mama