Ukrainian Beet and Bean Stew

Servings:

1 tsp vegetable oil
2 C sliced onions
½ C chopped celery
3 C water
3 C sliced cabbage
1 C sliced carrots
3 C chopped potatoes
4 C cubed raw beets
3 C drained whole tomatoes
2 tsp caraway seeds
2 T cider vinegar
½ tsp salt
1 tsp dill
pepper
2 C cooked dry beans (kidney or other)

In pot, heat oil and saute onions and celery until browned. Add 1 C water, cover, and simmer 5 min. Add cabbage and carrots, stir, and simmer covered 5 min. Add 2 C water, potatoes, beets, tomatoes, caraway, vinegar, and salt. Bring to boil, lower heat, cover, and simmer for 35 min, until beets are tender. Add beans and dill. When stew is hot, add pepper to taste. Serve topped with chopped scallions and a dollop of yogurt. Serve with rye bread!