DeeDee posted 04-23-98
Borsch
1 1/2 quarts water(6 cups)
3/4 tablespoon salt
1/2 cup carrots chopped fine
1/8 cup green pepper chopped fine
1/2 stalk celery chopped fine
1 medium beet
1/2 cup canned tomatoes(mashed)
3 medium potatoes(quartered)
1/3 cup butter plus 1 tbsp.
1/2 cup onions, chopped fine
1 1/2 cups canned tomatoes
3 cups finely shredded cabbage, divided
3/4 cup diced potatoes
1/8 cup chopped green pepper
1/4 cup sweet cream
1 tablespoon dill-----black pepper
Boil the first 8 ingrediants until potatoes are tender.
In a frying pan melt 1/3 lb. butter. Add 1/2 cup onions to butter and cook until tender, but do not brown. Add 1 1/2 cups tomatoes and let simmer with onions and butter until a thick sauce.
Take out 1/2 cup of sauce and set aside. Add 1 1/2 cups cabbage to sauce and fry. Discard beet from boiling mixture.
Remove potatoes from pot. Mash and add 1 tbsp. butter and 1/4 cup cream. Mix well and set aside.
Add the 1/2 cup of reserved onion-tomato sauce to stock. Also add 3/4 cup diced potatoes.
When diced potatoes are tender add remainder of cabbage (1 1/2 cups).
Bring to the boiling point, but do not boil. Put tomato sauce mixture from frying pan into pot. Add mashed potato mixture.
Add green pepper and a few shakes of black pepper.