Monday, August 18, 2008


  • 3/1/2c. canned tomatoes
  • 5 or 6 med.size potatoes cut in halves
  • 1 large carrot cut fine
  • 1 small peeled beet
  • salt to taste
  • 1 small onion chopped
  • butter
  • 4c. shredded cabbage
  • 3/4c. sweet cream
  • 1/2c. fresh green pepper chopped
  • 2tbs. fresh or dried dill
  • 1 celery chopped fine
  • 2/1/2 qts. water
  • 1/1/2c. diced potatoes
  • black pepper
  • Put water to boil in large kettle.
  • Add 1/2 c. canned tomatoes.
  • When water is boiling drop in 5 or 6 med. size potatoes,chopped carrot and the beet.
  • While this is cooking add 3 tbs butter in frying pan.
  • When melted add chopped onion,cook tender but do not brown.
  • Add 3c. canned tomatoes and let simmer with onion and butter until a thick sauce.
  • Set to back of stove.
  • Into a separate frying pan put 2-3 tbs. butter to melt.
  • Add 2c. shredded cabbage and fry.
  • Cook tender but do not brown.
  • Shred another 2c. to add later to the borstch.
  • When potatoes are tender remove them to a bowl.
  • Add 2tbs. butter, mash well,then add 3/4c.
  • sweet cream and mix well and set aside.
  • Add 1/1/2c. diced potatoes to the stock and the remainder of the shredded cabbage.
  • When diced potatoes are tender, add the onion-tomato- sauce, then add the cooked cabbage,and the potato-cream mixture.
  • Add 3 tbs. butter to the borstch.
  • Stir well.
  • Add fresh chopped fine green pepper.
  • Add 3tbs fresh or dried dill.
  • The more fresh dill the better the flavor..
  • Remove beet, one hour later after borstch is ready.
  • Borstch is ready to serve.
  • Serve hot.
  • Serve with chopped garlic in your soup bowl and a fresh piece of bread and butter... Yummy, enjoy...

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