Borscht
1 1/2 c potatoes
1 c beets
4 c water
1-2 T butter
1 t caraway seeds
hing
salt
1 stalk celery
1 medium carrot, diced
3-4 cup cabbage, cut not too small
grated black pepper
2 T(ish) apple cider vinegar
2 T (ish) brown sugar
1 t dried dill
1 c tomato puree
Cook potatoes and beets separately. Melt butter, add hing and caraway seeds, add celery, carrot, cabbage and 2 c water. Cook till done, add potatoes and beets, tomato puree and spices and herb. Serve with sour creme and extra dill.
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