Beet & Cabbage Borscht recipe from Jenny Jones | Jenny Can Cook

Ingredients

• 1 Tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 6 cups beef, chicken, vegetable stock, or water
• 2 cups diced fresh beets
• 2 cups shredded cabbage
• 1 cup diced carrots
• 1 cup diced red potato
• 1 cup Pomi strained tomatoes
• 1/4 cup fresh chopped dill
• 1 Tablespoon cider vinegar
• 1 Tablespoon sugar
• 1 teaspoon caraway seeds
• 1 1/2 teaspoons salt
• pepper to taste