subjective

ukranian beet stew (adapted from lorna sass)

1 tsp. veggie oil
2 c. sliced onion
3/4 c. chopped celery
3 c. water
3 c. sliced cabbage
1 c. chopped carrots
3 c. chopped potato cubes
4 c. peeled, cubed, raw beets
28 oz. can, diced tomatoes, with juice
2 tsp. caraway seeds
2 tsp. white or cider vinegar
1/2 tsp. salt
15 oz. can, dark kidney beans
1/3 c. fresh chopped dill
ground black pepper
chopped scallion greens
plain yogurt (obviously not in vegan version, maybe soy sour cream?)

to make it:

1. saute onion and celery in oil 4-5 minutes, until brown.
2. add 1 c. waer, cover and lower heat and simmer 5 minutes.
3. add cabbage and carrots, stir well, simmer 5 minutes.
4. add remaining water, potatoes, beets, tomatoes, caraway seeds, vinegar and salt. bring to boil. lower heat, cover, and simmer 35 minutes, until beets are tender.
5. add beans and dill. when stew is hot, add black pepper, to taste.
6. drizzle yogurt on top and sprinkle on scallion greens.

tastes yummy with deep dark rye bread. mmm. so. very. hearty.