Kasha Pot with Potatoes, Cabbage, and Golden Beets

To make dill cream, in a blender or food processor combine cashews, vinegar, and ¼ cup fresh dill. Cover and blend, gradually adding milk, until smooth and the consistency of a thick syrup. 2. In a large pot cook onions and garlic over medium-high 5 minutes, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add caraway seeds; cook 1 to 2 minutes or until aromatic. Add kasha, potatoes, beets, and 4 cups water. Bring to boiling; reduce heat. Cover and simmer 18 to 20 minutes or until kasha and vegetables are tender, stirring occasionally and adding water as needed to prevent sticking. 3. Stir in cabbage; cook 3 to 5 minutes or until cabbage has wilted. Season with salt and pepper. Drizzle servings with dill cream and, if you like, top with fresh dill.