Description
This is the best borscht I have ever eaten. Double the recipe, because it freezes well.
Ingredients
- 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
- 3 potatoes, 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
Instructions
- 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.
- 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.
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 8