Borcsh

http://www.waytorussia.net/WhatIsRussia/RussianFood/Soups.html

Ingredients:

• 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

Method:

• 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...