Borscht I recipe

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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

Nutrition Info

184.9 calories
carbohydrate: 23.6 g
cholesterol: 25.5 mg
fat: 9.3 g
fiber: 4.2 g
protein: 3.4 g
saturatedFat: 5.8 g
servingSize: -
sodium: 898 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

This is the best borscht I have ever eaten. Double the recipe, because it freezes well.

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