Best Borscht

Remember the old Moosewood Cookbook by Mollie Katzen?
My husband has the 1977 version and it has a recipe called Russian Cabbage Borscht that I have made and loved.
In Portland Oregon I used to teach English to the Russians at their homes.
One family I became close with and they would cook me lunch every time I came.
Often it was different versions of Borscht, some red, some green. Some with meat, some not and not always with beets. But always so yummy. They would never give me a recipe because they said it was always meant to be with what you had on hand.
In this country we always think of Borscht as having Beets and Mollie Katzens version is a good one. But again I think I have made it better, by changing a few thing, and easier, by leaving some annoying steps out and giving you some choices. So here it is...

My "Best Borscht"
2 TBs Olive oil
1 large chopped onion
1 large chopped carrots
1tsp caraway seeds
1 to 2 stalks chopped celery (I don't use the ends and I also pull off the strands)
1/2 small head red cabbage and 1/2 small head regular cabbage chopped (but you can use just one head of any cabbage you like)
2 large chopped red potatoes
3 chopped beets
1tsp raisins
1/2tsp dill weed or use more fresh dill
8 ounce can diced tomatoes or 8 ounces V8juice
1 heaping TBSP Cider vinegar or wine vinegar
1 heaping TBSP honey
Veg broth or just water
salt and pepper to taste


Saute onions, carrots, caraway seeds and celery with olive oil in a large pot till onions are translucent.
Add cabbage, potatoes, beets, raisins, tomatoes, dill, vinegar, honey and just enough broth or water to cover. If you like a thinner soup use more broth or water as this makes a thick soup.
Cover, turn down to simmer and cook for 30 minutes. Taste to season with salt and pepper.
Serve with a dollop of, sour cream, yogurt, or your vegan alternative for a vegetarian or vegan soup!