Ginny (Gosse) Hughes
2 T Butter
1-1/2 c Chopped onion
1-1/2 c Thinly sliced potato
1 c Thinly sliced beets
1 large Carrot, sliced
1 stalk Celery, chopped
3 c Chopped cabbage
1 scant t Caraway seeds
1 T Raisins (optional)
4 c Stock or water
2 t Salt
Black pepper
1/4 t Dill weed
1 T plus 1 t Cider vinegar
1 T plus 1 t Honey
1 c Tomato puree
Place potatoes, beets, and water in a saucepan and cook until everything is tender (save the water). Begin cooking the onions in the butter in a large kettle. Add caraway seeds and salt. Cook 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. Cover and simmer slowly for at least 30 minutes.