Serves 15

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.