1/3 cup canola oil
6# beets
one green cabbage, chopped (1-inch squares)
6 spanish onions, chopped
1 bunch celery, julienne
2# carrots, diced
2 heaping Tablespoons caraway seed
dill
approx. 1/4 cup honey
approx. 1/4 cup cider vinegar
salt & pepper
Scrub beets. Place in pot and cover with water. Bring to a boil and cook until tender. Pour off hot water, then chill the beets under cold running water. When beets are thoroughly chilled, put on gloves (to prevent your hands from being stained purple) and remove the skins. Chop the peeled beets into bite-sized pieces.
Sauté onions in canola oil. When onions begin to get tender add celery, carrots, and cabbage. Sauté about 10 minutes stirring frequently to prevent sticking. Add dill. Stir. Add water to cover vegetables and increase heat. Tie caraway seeds in cheesecloth and add to the pot. Bring to boiling, reduce heat and maintain at a low boil.
When vegetables are fully cooked add chopped beets. You will probably need to add more stock or water to bring the soup to its desired density. Add cider vinegar, honey, salt, and pepper, to taste Remove caraway seeds.
This recipe was written for the professional kitchen — with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.