Borscht

Total Time

1 Hour 25 Minutes

Servings

8

Ingredients

• 6 cups water
• 3/4 tablespoon salt
• 1/2 cup finely chopped carrots
• 1/4 cup chopped green pepper, divided
• 1/2 stalk celery, chopped
• 1 medium beetroot
• 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 double cream
• 3/4 cup diced potatoes
• 1 tablespoon dried dill
• 1/4 teaspoon ground black pepper to taste
• salt and freshly ground black pepper to taste

Instructions

1. Place water, salt, carrots, 1/2 of the bell pepper, celery, beetroot, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
2. Melt 1/3 cup butter in a separate skillet over medium heat. Sauté 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.
3. Remove beetroot 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.
   Return the 1/2 cup of reserved onion-fresh tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes.
4. Increase heat to a low boil, and stir in remaining cabbage, fresh tomato sauce, and mashed potatoes.
5. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.