Russian Cabbage Borscht

from Moosewood

1½ cups thinly sliced potato 1 stalk celery, chopped
1 cup thinly sliced beets 1 medium sized carrot, sliced
1 to 2 Tbs butter 3 to 4 cups shredded cabbage
1½ cups chopped onion 1 tsp dill
1 scant tsp. caraway seeds 1 to 2 Tbs brown sugar or honey
1½ tsp salt (or more) 1 cup tomato puree

Toppings: sour cream or yogurt, extra dill

Gently boil potatoes and beets in 4 cups of water, covered until tender (20 minutes or so).

Meanwhile, melt the butter and cook the onions, caraway seeds and salt in it until onions are transclucent (8 minutes or so). Add celery, carrots, and cabbage plus 2 cups of water from the beets and potatoes. Cook another 8 minutes or so, till veggies are tender.

Add the remaining ingredients, including beets and potatoes and their water, cover and simmer at least another 15 minutes. Add salt and pepper to taste. Serve hot topped with sour cream or yogurt and garnished with dill.