Borscht

By carol gorman

Ingredients

• 6 cups water
• 3/4 Tbsp salt
• 1/2 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 Tbsp dried dill weed 1/4 tsp ground black pepper Salt to taste

Details

Servings 10

Preparation

Step 1

Place water, salt, carrots, 1/2 bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat and 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 to simmer for 5 minutes more, or until tender. Remove beet from boiling liquid and discard. Remove potatoes and place in bowl with remaining 1 tablespoon of butter and cream. Mash together until smooth. Return 1/2 cup of reserved onion-tomato sauce to the stockpot. Stir in diced potatoes and simmer until just tender but still firm. 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 and season with black pepper and salt and serve.