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- 1 1/2 C. thinly sliced potatoes

- 1 C. thinly sliced beets              

- 4 C. water        

- 2 Tbs.  butter

- 1 1/2 C. chopped onion

- 1tsp. caraway seed

- 1 1/2 salt

- 1 stalk celery, chopped             

- 1 medium-sized carrot, sliced

- 3-4 C. shredded cabbage

- Freshly ground black pepper

- 1 tsp dill (plus extra for garnish)

- 1-2 Tbs. cider vinegar 

- 1-2 Tbs. brown sugar or honey

- 1 C. tomato puree        


Toppings: sour cream or yogurt, extra dill




Place potatoes, beets, and water in a medium-sized saucepan.  Cover and cook over med. heat until tender.

Meanwhile, melt butter in a Dutch oven.  Add onion, caraway seeds,  and salt.   Cook over med. heat, stirring

occasionally, until the onions are translucent.  Add celery, carrots, and cabbage, plus 2 C. of the cooking water from the potatoes and beets.  Cover and cook over medium heat until the vegetables are tender.  Add remaining ingredients (including all potato and beet water), cover and simmer for at least 15 more minutes.  Taste to correct seasoning and serve hot with optional toppings.  ENJOY!

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