Beet and Cabbage Borscht

2 tbps butter
1 1/2 cups chopped onion
1 1/2 cups thinly sliced potatoes
1 1/2 cups thinly sliced beets
1 lg. carrot, sliced
3 cups chopped cabbage
4 cups stock or water
2 tbsp cider vinegar
1 tbsp honey
1 cup tomato puree or ketchup
dill (fresh or dried)

Boil potatoes and beets in stock or water in another pan. In kettle, saute onions in the butter. Add salt and then carrots when onions are translucent. Add cabbage. Add potatoes, beets and their stock/water to main kettle and cook, covered until all vegetable are tneder. When you add potatoes and beets, add additional ingredients. 

Serve topped with sour cream, yougurt, extra dill or chopped tomatoes.

Adapted from Moosewood Cookbook.

Serves 4-5