This is the best borscht I have ever eaten. Double the recipe, because it freezes well.
Ingredients
- water: 6 cups
- salt: 0.75 Tbsp
- carrots: 0.5 cup (finely chopped)
- green bell pepper: 0.25 cup (divided, chopped)
- stalk celery: 0.5 piece (chopped)
- medium beet: 1 piece
- canned peeled and diced tomatoes: 0.5 cup
- potatoes, quartered: 3 piece
- butter: 0.33333 cup
- onion: 0.5 cup (chopped)
- ½ cups canned tomatoes: 1 piece
- cabbage: 3 cups (divided, finely shredded)
- heavy cream: 0.25 cup
- potatoes: 0.75 cup (diced)
- dill weed: 1 Tbsp (dried)
- ground black pepper: 0.25 tsp (to taste)
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
