Borscht I

Only one medium beet is used in this recipe for a meatless vegetable and cabbage soup which will serve a large group.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 185 Calories

Ingredients

• 6 cups water
• salt and freshly ground black pepper to taste
• 1 medium beet
• 3 potatoes, quartered
• 3 cups finely shredded cabbage, divided
• 1 tablespoon dried dill weed
• 0.33333334326744 cup butter
• 0.5 cup chopped onion
• 0.25 cup heavy cream
• 0.5 cup finely chopped carrots
• 0.5 stalk celery, chopped
• 0.25 teaspoon ground black pepper to taste
• 0.5 cup canned peeled and diced tomatoes
• 0.75 tablespoon salt
• 0.25 cup chopped green bell pepper, divided
• 1.5 cups canned tomatoes
• 0.75 cup diced potatoes

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.