Borscht - Small Batch

By Hester

Ingredients

• 3 quarts water
• 5 medium potatoes
• 3/4 cup butter
• 1/2 cup carrots, grated
• 1 small beet
• 1 c onions, chopped
• 2 Tbsp. fresh dill, chopped
• 1 cup potatoes, diced
• 6 cup cabbage, shredded
• 1 Tbsp. salt
• 1 cup whipped cream
• 1/2 cup carrots, chopped
• 4 cups canned tomatoes
• 3/4 cup green pepper
• 3/4 cup green onions
• 1/4 cup celery, chopped

Preparation

Step 1

1. In frying pan pour 4 cups canned tomatoes and mash. Add 1 Tbsp. butter and 1/4 cup onions and simmer until thick.

2. Place 1/4 cup butter, 3/4 cup chopped onions, 1/2 cup finely grated carrots and 1/4 cup chopped green pepper into frying pan and saute until transparent - do not brown.

3. In separate frying pan place 3 cups shredded cabbage and 1/4 cup of butter and saute until tender, do not brown.

4. Boil 3 quarts of water in pot, add 1 Tbsp. salt, 1/2 cup chopped carrots, 4 medium potatoes halved, 1 beet, 1/4 cup chopped celery, and add 1/2 of the simmered tomatoes from step 1. continue to boil ingredients in pot until potatoes are tender.

5. Remove potatoes and mash with 1 Tbsp. butter, 1/2 cup cream, 1/4 cup green pepper, 1/4 cup green onions, 1 Tbsp. dill, set aside.

6. To the pot in step 4 add 1 cup of diced potatoes, 3 cups shredded cabbage, 1/2 cup cream and bring to a boil.

7. Pour mashed potatoes back into pot in step 4, bring to a boil.

8. Remove pot from heat and add remainder of simmered tomatoes from step 1, fried onions and carrots from step 2, the fried cabbage from step 3, add 1/2 cup green onions, 1/4 cup green pepper and 1 Tbsp. dill.

9. Discard the whole beet. Season to taste with black pepper.

10. Let sit for a few minutes before serving to allow flavours to mix. Serve hot.