INGREDIENTS
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8 medium beets
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2 turnips, peeled
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1 potato
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2 carrots
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2 cups shredded cabbage
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2 cups chopped onion
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2 tablespoons margarine or butter
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1 teaspoon caraway seeds
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2 to 3 quarts stock or water
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1 teaspoon dried dill, or 2 tablespoons fresh
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1/2 cup cider vinegar
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1 tablespoon honey
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1 cup tomato puree
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1/2 cup orange juice
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1/4 teaspoon paprika
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salt, to taste
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sour cream or fresh dill sprigs, for garnish