3/1/2 cups canned tomatoes
5 or 6 medium potatoes cut in halves
1 large carrot cut fine
1 small peeled beet
salt to taste
1 small onion chopped
4 cups shredded cabbage
3/4 cup sweet cream
1/2 cup fresh green pepper chopped
2 tbs. fresh or dried dill
1 celery chopped fine
2/1/2 qts water
1/1/2 cup diced potatoes
Put water to boil in large kettle.
Add canned tomatoes. When water is boiling drop in 5 or 6 med. size potatoes,chopped carrot and the beet.
While this is cooking add 3 tbs butter in frying pan. When melted add chopped onion,cook tender but do not brown.
Add 3 cups canned tomatoes and let simmer with onion and butter until a thick sauce. Set to back of stove. Into a separate frying pan put 2-3 tbs. butter to melt.
Add 2 cups shredded cabbage and fry. Cook tender but do not brown. Shred another 2 cups to add later to the borscht. When potatoes are tender remove them to a bowl. Add 2 tbs. butter, mash well,then add 3/4 cups sweet cream and mix well and set aside.
Add 1/1/2 cups diced potatoes to the stock and the remainder of the shredded cabbage. When diced potatoes are tender, add the onion-tomato- sauce, then add the cooked cabbage,and the potato-cream mixture. Add 3 tbs. butter to the borscht.
Add fresh chopped fine green pepper.
Add 3 tsp fresh or dried dill. The more fresh dill the better the flavor.
Remove beet, one hour later after borscht is ready.
Borscht is ready to serve hot.
Serve with chopped garlic in your soup bowl and a fresh piece of bread and butter.
Source link A Couple For The Road