Ingredients:

• 2 TBS butter or olive oil
• 1.5 cups onion, chopped
• 1.5 cups pototo, diced
• 1 cup beets, diced
• 1 cup carrot, diced
• 1 celery stalk diced
• 3 cups cabbage, shredded
• 1 tsp caraway
• 4 cups vegetable stock or water
• 2 tsp sea salt
• black pepper to taste
• 1 TBS dill weed
• 3 TBS apple cider vinegar
• 1 cup tomato, chopped
• 1 TBS garlic

Topping options: sour cream, dill weed, chopped tomatoes.

Method:

1. Melt butter in a large soup pot.  Saute onions for a couple of minutes then add garlic, caraway & salt.
2. After a few minutes add celery, carrot & cabbage.
3. Add your potatoes, beets, tomatoes, pepper, dill, & apple cider vinegar.
4. Add your veggie stock or water.
5. Cover & simmer until veggies are tender about 30 minutes
6. Serve with sour cream (optional) or some cracked pepper & dill weed.

Adapted from: Moosewood Cookbook by Mollie Katzen (my first vegetarian cookbook)