'Mollie Katzen's Recipes: Soups'

Recipe Talk: What is your favorite soup recipe?

Preparation time: 1 hour

1 1/2 cups thinly sliced potato

1 cup thinly sliced beets

4 cups water

1 to 2 Tbsp. butter

1 1/2 cups chopped onion

1 scant tsp. caraway seeds

1 1/2 tsp. salt (or more, to taste)

1 stalk celery, chopped

1 medium-sized carrot, sliced

3 to 4 cups shredded cabbage

Freshly ground black pepper

1 tsp. dill (plus extra, for garnish)

1 to 2 Tbsp. cider vinegar

1 to 2 Tbsp. brown sugar or honey

1 cup tomato puree

Toppings:

Sour cream or yogurt

Extra dill

Place potatoes, beets and water in a medium-sized saucepan. Cover and cook over medium heat until tender (20 to 30 minutes).

Meanwhile, melt the butter in a kettle or Dutch oven. Add onion, caraway seeds and salt. Cook over medium heat, stirring occasionally, until the onions are translucent (8 to 10 minutes).

Add celery, carrots and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8 to 10 minutes).

Add the remaining ingredients (including all the potato and beet water), cover and simmer for at least 15 more minutes. Taste to correct seasonings and serve hot, topped with sour cream or yogurt, and a light dusting of dill.

Yield: 4 to 6 servings