Moosewood Cookbook Borscht

Step 1

In a large pot or Dutch oven, bring vegetable stock, beets, and potatoes to a boil. Cover, reduce heat, and simmer until tender, about 12-15 minutes. (It's OK if the potatoes are a bit more tender than the beets.) Drain, reserving the stock, and set aside.

Step 2

In the same pot, heat butter over medium heat. Add onions, caraway seeds and 1 tsp salt, and saute until the onion is translucent, about 3-4 minutes. Add carrot, celery, cabbage, and reserved vegetable stock. Cover and simmer until all the vegetables are tender, about 10 minutes. Stir in potatoes, beets, and all remaining ingredients.

Step 3

Cover and simmer on low heat for 30 minutes. Taste and add more salt if desired.

Step 4

Serve immediately, topped with chopped fresh tomatoes, Greek yogurt or sour cream, and a sprinkle of fresh dill.