Borscht I

Ingredients

• Servings: 8
• 6 cups water
• 3/4 tablespoon salt
• 1/2 cup finely chopped carrots
• 1/4 cup chopped green bell pepper, divided
• 1/2 stalk celery, chopped
• 1 medium beet
• 1/2 cup canned peeled and diced tomatoes
• 3 potatoes, quartered
• 1/3 cup butter
• 1/2 cup chopped onion
• 1 1/2 cups canned tomatoes
• 3 cups finely shredded cabbage, divided
• 1/4 cup heavy cream
• 3/4 cup diced potatoes
• 1 tablespoon dried dill weed
• 1/4 teaspoon ground black pepper to taste
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. bring to a boil.
• melt 1/3 cup butter in a separate skillet over medium heat. saute onions in butter until tender, approximately 5 minutes. stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. remove 1/2 cup of sauce from skillet, and set aside. stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
• remove beet from boiling liquid and discard. remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. mash together until smooth.
• return the 1/2 cup of reserved onion-tomato sauce to the stock pot. stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. reduce heat and simmer a few minutes more. stir in remaining bell pepper, season with black pepper, and serve.