2) Sauté the onion and 2 crushed garlic cloves in 1/2 stick unsalted butter. Add the beets and parsnips, 1/4 c. wine vinegar and 1 1/2c. water. Add 2 c. canned tomatoes, 1/2 t. sugar, 1 Tb. caraway seeds, 2 Tb. tamari. Simmer, covered, 45 minutes.

3) Peel and dice 3 medium Idaho potatoes. Coarsely slice 1/2 large cabbage and boil in 1 1/2 qt. water until potatoes and cabbage are just done.

4) Combine both mixtures in one pot and taste for seasoning. Despite the tamari, some salt may be necessary. A Russian soup like this one should be sweet, sour, and salty.

5) Serve with sour cream and chopped dill.

Serves 8-10