Borscht I

Recipe View In a large stockpot, combine water, salt, carrots, half of the chopped green bell pepper, celery, beet, diced tomatoes, and quartered potatoes. Bring to a boil over high heat. (Approximately 15 minutes)

Recipe View While the soup base is heating, melt butter in a separate skillet over medium heat. Sauté the chopped onion until tender and translucent. (Approximately 5 minutes). Stir in the canned tomatoes, reduce heat to medium-low, and simmer for 15 minutes. Remove 1/2 cup of the sauce and set aside. Stir half of the shredded cabbage into the skillet with the remaining sauce. Continue to simmer for 5 minutes, or until the cabbage is tender.

Recipe View Once the beet is cooked through, remove it from the boiling liquid and discard (or save for another use, like a beet salad!). Remove the quartered potatoes from the stockpot with a slotted spoon or tongs and transfer them to a bowl. Add the remaining 1 tablespoon of butter and the heavy cream. Mash together until smooth and creamy.

Recipe View Return the reserved 1/2 cup of onion-tomato sauce to the stockpot. Stir in the diced potatoes and simmer until they are just tender but still firm (approximately 5 minutes). Increase the heat to a low boil, then stir in the remaining shredded cabbage, the tomato sauce from the skillet, and the mashed potatoes. Reduce the heat and simmer for a few minutes more to allow the flavors to meld.

Recipe View Stir in the remaining green bell pepper. Season with black pepper, taste, and adjust seasoning with salt as needed. Serve hot.