Russian Cabbage Borscht
From the Moosewood Cookbook
Tangy and just a touch sweet, Dry Riesling is a perfect match for this dish, which has acidity from the vinegar and tomato puree, plus a touch of sweetness from honey.
Yields 4-5 servings1½ cups thinly sliced potato 1 cup thinly sliced beets 4 cups stock or water 2 tablespoons butter 1½ cups chopped onion 1 scant teaspoon caraway seeds 2 teaspoons salt 1 stalk chopped celery 1 large sliced carrot 3 cups chopped cabbage black pepper, to taste ¼ teaspoon dill weed 1 tablespoon plus 1 teaspoon cider vinegar 1 tablespoon plus 1 teaspoon honey 1 cup tomato puree (optional: 1 tablespoon raisins)
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. Taste to correct seasonings. Served topped with sour cream, extra dill weed, chopped fresh tomatoes.