4 c. water
1 1/2 c. diced potatoes
2 tbsp. oil
1 c. chopped onion
1 tsp. caraway seeds
2 tsp. salt
2 carrots, sliced
1 stalk celery
3 c. chopped cabbage
1 (8 oz.) can beets, drained & chopped
Dash of black pepper
1/4 tsp. dill weed
1/2 c. tomato puree
1 tbsp. + 1 tsp. vinegar

Add potatoes to the 4 cups of water and cook until almost tender. Drain potatoes and reserve liquid. In a frying pan saute onions in oil until translucent. Add caraway seeds, salt, carrots, celery, cabbage and the water from the cooked potatoes. Cover and cook until vegetables are tender. Add potatoes, beets, pepper, dill weed, vinegar and tomato puree. Cover and simmer for 30 minutes. Yield: 8 cups.