Adapted from the original Moosewood Cookbook by Mollie Katzen
We like to gather 6-8 women in the kitchen to chop the vegetables for this superb soup.
Slice 6 cups potatoes thinly
Slice 4 cups beets thinly
Put in a saucepan with water to cover and cook. Meanwhile
Cook 6 cups chopped onion in
6 tablespoons pure olive oil
Add 1 tablespoon caraway seeds
Cook about ten minutes, stirring often, until the onion is translucent. Then add
4 stalks celery, chopped (I substitute my own organic dried celery tops)
Cook for three minutes. The add
4 large carrots, sliced
8-12 cups chopped cabbage
Cook for five minutes. Then add the potatoes, beets, and the water they cooked in.
Add 5-6 quarts/liters of water
2 tablespoons seasalt
1 teaspoon dill weed
Bring to a boil, then simmer for an hour or until everything is tender.
Turn off the heat and add the following mixture:
6 tablespoons honey
6 tablespoons herbal vinegar (I prefer Artemisia vulgaris)
6 tablespoons (I small can) tomato paste
1 cup water
Serve at once, hot; or cool and refrigerate and enjoy as a cold soup.
It is traditional to serve
This delicious, nutritious, versatile soup lasts forever in the refrigerator (like for 6 weeks!) and keeps in the freezer for up to a year, so don’t be afraid to make a big pot of it. The vinegar acts as a preservative. If this still seems like too much, then simply divide the recipe in half.