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Borscht I
0 Likes
Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
One beet adds rich flavor to this hearty vegetable and cabbage soup for a crowd.
Ingredients:
  • 6 cups water
  • 0.75 tablespoon salt
  • 0.5 cup finely chopped carrots
  • 0.25 cup chopped green bell pepper, divided
  • 0.5 stalk celery, chopped
  • 1 medium beet
  • 0.5 cup canned peeled and diced tomatoes
  • 3 potatoes, quartered
  • 0.33333334326744 cup butter
  • 0.5 cup chopped onion
  • 1.5 cups canned tomatoes
  • 3 cups finely shredded cabbage, divided
  • 0.25 cup heavy cream
  • 0.75 cup diced potatoes
  • 1 tablespoon dried dill weed
  • 0.25 teaspoon ground black pepper to taste
  • salt and freshly ground black pepper to taste
Instructions:
  • In a large stock pot over high heat, combine water, salt, carrots, half of the bell pepper, celery, beet, tomatoes, and quartered potatoes. Bring to a boil.
  • Melt 1/3 cup butter in a skillet over medium heat. Cook onions in the butter until tender, about 5 minutes. Add tomatoes, lower the heat to medium-low, and simmer for 15 minutes. Take out 1/2 cup of sauce and keep it aside. Mix half of the cabbage in the skillet with the remaining sauce, and simmer for an additional 5 minutes, or until tender.
  • After cooking the beet, discard it. Use a slotted spoon or tongs to take out the potatoes and transfer them to a bowl with the remaining 1 tablespoon of butter and cream. Mash everything together until smooth.
  • Pour back the 1/2 cup of reserved onion-tomato sauce into the stock pot. Add diced potatoes and simmer until they are just tender but still firm, about 5 minutes. Increase the heat to a low boil, then stir in the rest of the cabbage, tomato sauce, and mashed potatoes. Lower the heat and simmer for a few minutes. Stir in the remaining bell pepper, season with black pepper, and serve.

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