4-5 servings
1) In a large pot, sauté for 4 to 5 minutes, on low-medium heat (don't let brown):
- 1 T. olive oil
- 1 heaping cup chopped yellow onion
- 1 rounded tsp. caraway seeds
- dash of salt
2) Add, and sauté for 5 minutes:
- 1 stalk celery, chopped (approx. 1/4")
- 1 1/2 cups peeled beets, chopped (1/2" pieces)
- 3/4 cup carrots, chopped (1" pieces)
3) Add, turn up heat, and simmer, covered, for about 10 minutes, until beets and carrots are half done:
- 4 cups vegetable broth
4) Add, and simmer, covered, for 5 minutes:
- 2 1/2 cups chopped green cabbage (in bite-size pieces)
- 3/4 cup tomato puree (or 3 T. tomato paste)
- 1 T. apple cider vinegar
- 1 1/2 T. honey
- 1 tsp. dried dill weed
5) Add, and simmer, covered, 5 to 10 minutes, until all the veggies are tender:
- 1 to 2 cups unpeeled yellow potatoes, in medium-large chunks (1 1/2 - 2")
6) Remove cover, let cool until just warm, then blend a portion of the soup
(with hand blender or regular blender), so that some chunks remain.
- add salt to taste
Bon appétit!
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