About this recipe:An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.
Place sliced potatoes and beetroot in a medium saucepan over high heat. Cover with stock and boil until vegetables are tender. Remove potatoes and beetroot with a slotted spoon and reserve stock.
Melt butter in a large pan over medium heat. Stir in onions, caraway seeds and salt. Cook gently until onions become soft then stir in celery, carrots, and cabbage. Mix in reserved stock and cook, covered, until all vegetables are tender, about 10 minutes.
Add potatoes and beetroot to the pan and season with black pepper and dill. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill and chopped fresh tomatoes.