Recipe(tried): Cabbage Borscht

Mary -- I'm sure the other recipe posted for your request is much closer to what you are looking for, but thought I'd post my favorite "cabbage soup." It's excellent -- from the Moosewood Cookbook.

Russian Cabbage Borscht

1-1/2 c. thinly sliced potatoes
1 c. thinly sliced beets
4 c. water
1 to 2 T. butter
1-1/2 c. chopped onions
1 scant t. caraway seeds
1-1/2 t. salt (or more, to taste)
1 stalk celery, chopped
1 med. carrot, sliced
3 to 4 c. shredded cabbage
freshly ground black pepper
1 t. dill (plus extra for garnish)
1 to 2 T. cider vinegar
1 to 2 T. brown sugar or honey
1 c. tomato puree

Sour cream or yogurt, plus dill for garnish

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

2. 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 (8-10 mins).

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

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