Borscht I


  • 6 cups water
  • ¾ tablespoon salt
  • ½ cup finely chopped carrots
  • ¼ cup chopped green bell pepper, divided
  • ½ stalk celery, chopped
  • 1 medium beet
  • ½ cup canned peeled and diced tomatoes
  • 3potatoes, quartered
  • ⅓ cup butter
  • ½ cup chopped onion
  • 1 ½ cups canned tomatoes
  • 3 cups finely shredded cabbage, divided
  • ¼ cup heavy cream
  • ¾ cup diced potatoes
  • 1 tablespoon dried dill weed
  • ¼ teaspoon ground black pepper to taste
  • salt and freshly ground black pepper to taste
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

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