Doukhobor Borscht

By polloazul

Ingredients

• 1 medium onion
• 1 can of 796 ml whole tomatoes
• 1 medium carrot, chopped
• 1 medium carrot, grated
• 1 small beat, half grated
• 3 medium peeled potatoes, 2 cut in half, 1 chopped
• 1 cup of celery, chopped
• 3/4 cup of butter
• 1 cup of whipping cream
• 1 small green pepper, diced
• 3/4 cup of green onions, diced
• 6-8 cups of thinly sliced cabbage (if you want a heartier soup put 8 cups)
• 2 tbsp of fresh dill
• 1 tbsp of salt
• pepper

Details

Servings 10
Adapted from lepetitogre.com

Preparation

Step 1

RED POT: In a medium pot melt 1/2 cup of butter into the pot and fry the onions until you have let them sweat for a few minutes. Add the canned tomatoes, grated carrot, grated beat and half the diced green pepper. Bring the pot to a boil and then simmer until you get a thick stew. Use a wooden spoon or a potato masher and crush the tomatoes as the stew simmers

WHITE POT: In a frying pan place 2 tbsp of butter with half the cabbage and saute until tender, do not let brown.

MAIN POT: Into a large pot boil 3 quartz of water. To the water add the salt, 2 potatoes cut in half, chopped carrot and celery, half the beat. Boil the ingredients until the potatoes are tender.

Once the potatoes are tender remove them and mash with 2 tbsp of butter, 1/2 cup of cream, 1/4 cup green onions and 1 tbsp of dill, set aside.

MAIN POT: To the large pot, add the remaining cream, chopped potatoes and the other half of the uncooked cabbage. Bring this to a boil and then add in the tomato stew from the RED POT, the cabbage from the

WHITE POT and the mashed potatoes. Bring this to a boil, then add the rest of the green peppers, green onion and dill. Add salt and pepper to taste.

Let simmer for 20-30 minutes, then discard the beet before serving. This soup is always better the next day.

**Normally you add a dollop of sour cream to borscht when you serve it, but I find it very creamy and don't feel the need to add more cream.