2Cook the cabbage for ten minutes in boiling, salted water.
3Cook the onion in the oil for a few minutes, without browning.
4Drain the beets, saving in the cooking liquid, and finely chop.
5Add the chicken or vegetable stock to the onions.
6Upon boiling, add the cabbage and its cooking liquid back in.
7Add the beets, one cup of beet cooking liquid, caraway seeds, honey, and salt and pepper.
8Simmer for ten minutes, skimming carefully.
9Remove the soup from the heat.
10Add lemon juice and heat just to the boiling point.
11Serve with dill weed garnish.
12Eat soup hot or cold.