1 1/2 c. sliced potatoes
1 c. sliced beets
2 tbsp. butter
1 1/2 c. chopped onion
1 tsp. caraway seed
2 tsp. salt
1 lg. sliced carrot
1 stalk chopped celery
3 c. chopped cabbage
4 c. stock or water
1/4 tsp. dill weed
1 1/3 tbsp. cider vinegar
1 1/2 tbsp. honey
1 c. tomato puree
1 tbsp. raisins

Cook potatoes, beets and water until all is tender. Begin cooking the onions in the butter in a large kettle. Add caraway and salt. Add celery, cabbage, carrots and saute.

Add water from beets and potatoes. Cook until all is tender. Add potatoes, beets and remaining ingredients. Cover and simmer at least 30 minutes.

Optional: Top with sour cream, dill and chopped potatoes.