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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This is the best borscht I have ever eaten. Double the recipe, because it freezes well. Ingredients:
6 cups water |
3/4 tablespoon salt |
1/2 cup finely chopped carrot |
1/4 cup chopped green bell pepper, divided |
1/2 stalk celery, chopped |
1 medium beet |
1/2 cup canned peeled and diced tomato |
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 potato |
1 tablespoon dried dill weed |
1/4 teaspoon ground black pepper, to taste |
salt & freshly ground black pepper |
Directions:
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.
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.
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.
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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