2 tbsp. butter
1 1/2 c. onion, chopped
1 1/2 c. potato, thinly sliced
1 c. beets, thinly sliced
1 lg. carrot, sliced
1 stalk celery, chopped
3 c. cabbage, chopped
4 c. stock or water
2 tsp. salt
Pepper to taste
1/4 tsp. dill weed
1 tbsp. & 1 tsp. cider vinegar
1 tbsp. & 1 tsp. honey
1 c. tomato puree
1 scant tsp. caraway seeds (optional)
1 tbsp. raisins (optional)

TOPPING:

Sour cream
Dill weed
Tomato, chopped

Place potatoes, beets and water in a saucepan and cook until tender. (Save the water.)

Cook onions in butter in large kettle. Add optional caraway seeds and salt. Cook until onions are translucent, then add celery, carrots and cabbage. Add saved water and cook, covered, until all vegetables are tender. Add potatoes, beets and all remaining ingredients.

Cover and simmer slowly for at least 30 minutes. Season to taste.

Serve toped with sour cream, dill weed and chopped tomatoes.