Name: Borscht I
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Water - 6 cups; Salt - ¾ tablespoon; Finely chopped carrots - ½ cup; Chopped green bell pepper, divided - ¼ cup; Celery, chopped - ½ stalk; Beet - 1 medium; Canned peeled and diced tomatoes - ½ cup; Potatoes, quartered - 3; Butter - ⅓ cup; Chopped onion - ½ cup; Canned tomatoes - 1 ½ cups; Finely shredded cabbage, divided - 3 cups; Heavy cream - ¼ cup; Diced potatoes - ¾ cup; Dried dill weed - 1 tablespoon; Ground black pepper to taste - ¼ teaspoon; Salt and freshly ground black pepper to taste - ¼ teaspoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Borscht I

1. Water - 6 cups

2. Salt - ¾ tablespoon

3. Finely chopped carrots - ½ cup

4. Chopped green bell pepper, divided - ¼ cup

5. Celery, chopped - ½ stalk

6. Beet - 1 medium

7. Canned peeled and diced tomatoes - ½ cup

8. Potatoes, quartered - 3

9. Butter - ⅓ cup

10. Chopped onion - ½ cup

11. Canned tomatoes - 1 ½ cups

12. Finely shredded cabbage, divided - 3 cups

13. Heavy cream - ¼ cup

14. Diced potatoes - ¾ cup

15. Dried dill weed - 1 tablespoon

16. Ground black pepper to taste - ¼ teaspoon

17. Salt and freshly ground black pepper to taste - ¼ teaspoon

How to cook deliciously - Borscht I

1. Stage

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. Stage

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. Stage

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. Stage

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.