Borscht I recipe
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Ingredients
- 6 cups water ¾ tablespoon salt ½ cup finely chopped carrots ¼ cup chopped green bell pepper, divided ½ stalk celery, chopped 1 medium beet ½ cup canned peeled and diced tomatoes 3 potatoes, quartered ⅓ cup butter ½ cup chopped onion 1 ½ cups canned tomatoes 3 cups finely shredded cabbage, divided ¼ cup heavy cream ¾ cup diced potatoes 1 tablespoon dried dill weed ¼ teaspoon ground black pepper to taste salt and freshly ground black pepper to taste
Nutrition Info
- 184.9 caloriescarbohydrate: 23.6 gcholesterol: 25.5 mgfat: 9.3 gfiber: 4.2 gprotein: 3.4 gsaturatedFat: 5.8 gservingSize: -sodium: 898 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Borscht I
Directions
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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.
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.
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.
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.