Place sliced potatoes and beetroot in a medium saucepan over high heat. Cover with stock and boil until vegetables are tender. Remove potatoes and beetroot with a slotted spoon and reserve stock.
Melt butter in a large pan over medium heat. Stir in onions, caraway seeds and salt. Cook gently until onions become soft then stir in celery, carrots, and cabbage. Mix in reserved stock and cook, covered, until all vegetables are tender, about 10 minutes.
Add potatoes and beetroot to the pan and season with black pepper and dill. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill and chopped fresh tomatoes.
For you information, vegans definitely do not eat honey. Let me explain:
We consider it cruel as the bees make it for their own dietary needs, that is to feed their hives and sustain their young.
The production of honey from a single bee over its entire lifetime is only one-twelfth of a teaspoon! So each tablespoon of honey represents the workload of thirty six bees!!
Furthermore, to obtain the honey, the bees are smoked out of their hives, which goes straight into their eyes and respiratory system. Bees are killed in this process. Please remove the vegan label or adjust your recipe accordingly. - 16 Oct 2009
Yum, I loved the taste of this. I know if you haven't tried borscht before the thought of cabbage and beetroot in a soup is a turnoff. However, the tastes all blend together in a lovely way, and the sour cream is a nice counterpoint to the slightly sour taste. I definitely will be making this satisfying soup again. - 31 Mar 2009