Ukrainian Beet and Bean Stew

1 teaspoon vegetable oil
2 cups sliced onions
1/2 cup chopped celery
3 cups water
3 cups sliced red cabbage
1 cup sliced carrots
3 cups chopped potatoes
4 cups peeled cubed raw beats (5-6 medium)
28 oz can chopped tomatoes
2 teaspoon caraway seeds
2 Tablespoons white or cider vinegar
1/2 teaspooon salt
15 oz can kidney beans, drained
1 Tablespoon dried dill (1/4 cup fresh)
ground black pepper to taste
chopped scallians
plain yogurt

In a pot, heat the oil, add onions and celery, and saute on medium heat, stirring continuously for 4-5 minutes, until browned.  Add 1 cup of the water, cover, lower the heat, and simmer for 5 minutes.

Add cabbage and carrots, stir well, and simmer covered for 5 minutes.

Add the remaining 2 cups of water, the potatoes, beets, tomatoes, caraway seeds, vinegar, and salt, bring to a boil, lower heat, cover, and simmer about 35 minutes until the beets are tender.  Add the beans and dill.  When the stew is hot, add pepper to taste.

Serve topped with chopped scallians, and a dollop of plain yogurt.

Moosewood