1-2 C beets, chopped to any size you like
4-6 C soup stock or water
2 Tbsp butter
1 1/2 C onions, chopped
1 scant tsp caraway seeds
2 tsp salt
1 celery stick, chopped
1 large carrot, sliced
3-4 C cabbage, chopped
1/4 tsp cayenne pepper (optional)
1/2 tsp dill weed
Black pepper to taste
4 tsp cider vinegar
4 stsp honey
1 Tbsp raisins (optional)
Cook the beets in a saucepan and cook until tender (save the water)
Cook the onions in the butter in a large kettle or 8 quart pot. Add the caraway seeds and salt. Cook until the onion is translucent then add the celery, carrots and cabbage. Add the water from the beets and cook covered, until all the vegetables are tender. Add the beets, dill weed and, if using, the cayenne. Cover and simmer for at least 30 minutes. Add the raisins when finished cooking, if desired.
Finish by adding the cider vinegar and honey a little at at time. You want it to be a bit sweet and sour tasting Serve and top with sour cream, more fresh dill weed and chopped tomatoes.
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