Source: "Garden Fresh Cooking"- Organic Gardening Magazine, January, 1998
Yield: 8 servings
* 8 medium beets, scrubbed, trimmed & grated
* 2 cups shredded cabbage
* 2 turnips, peeled & sliced
* 2 carrots, scrubbed & sliced
* 2 cups chopped onion
* 2 tablespoons margarine
* 1 teaspoon caraway
seeds * 2-3 quarts stock or water
* 1 teaspoon dried dill (or 2 tablespoons fresh)
* 1/2 cup cider vinegar
* 1 tablespoon honey
* 1 cup tomato puree
* 1/2 cup orange juice
* 1/4 teaspoon paprika
* Salt to taste
Scrub the beets and trim off their tails and crowns. Chop, shred or slice the other vegetables. Beets can be messy, so grate them last (and don't wear a white shirt!). In a large stockpot, saute the onion in margarine for a few minutes, then add the caraway and the rest of the vegetables. Add the stock and the remaining ingredients. Cover and simmer for 40 to 45 minutes, testing occasionally for doneness. If you use fresh dill, add it at the very end. Once cooked, you can puree this soup in a blender or food processor for more delicate texture. Serve hot, garnished with a dollop of sour cream or a sprig of dill.
I was shown this recipie a couple years ago by my friend whos a very good jewish cook. She is always finding new recipies for me to use.
