Russian Cabbage Borscht

1 ½ c. thinly sliced potatoes

1 c. thinly sliced beets

4 c. water (or stock)

1-2 Tbsp. butter

1 ½ c. chopped onion

1 scant tsp. caraway seeds

1 ½ tsp. salt

1 med. carrot, sliced

3-4 c. shredded cabbage

Black pepper

1-2 Tbsp. honey

1-2 Tbsp. cider vinegar

1 can tomato paste

1 tsp. dill

6 breakfast links, chopped (optional)

Place potatoes, beets, and water (or stock) in medium saucepan.  Cover and cook over med. heat, ’til tender, about 20-30 min.  Melt butter in small saucepan.  Add onion, caraway, and salt.  Cook ’til onions are translucent over med. heat, about 8-10 min.  Add carrots, cabbage, and 2 c. of the cooking water (or stock) from the potatoes and beets.  Cover and cook over med. heat ’til tender, 8-10 min.  Add remaining ingredients (except dill), including the rest of the potato-beet water (stock), and simmer for 15 min.  Taste to correct seasonings, and top with sour cream and fresh dill.


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