- 1/2 head medium cabbage(shredded)
- 5 cups canned chunky tomatoes
- 2 medium carrots
- 1 medium beet (cut in half)
- 1 celery stalk
- 1 green pepper
- 4 medium potatoes
- 1 bunch of green onions
- 1 medium cooking onion
- 1/2 pound soft butter
- 1/2 cup cream
- 1 tablespoon dill weed
- Salt to taste
- 2 cloves garlic (mashed)
- sour cream to serve on borscht
- Put half of the tomatoes in a medium sized saucepan. Put the other half in a large saucepan with the water.
- Chop the celery, onions, green pepper, carrots and half the beet. Add to the tomatoes in the medium saucepan. Add the garlic. Boil for 10 - 15 minutes.
- Grate the other half of the beet and add to the water and tomatoes in the large saucepan
- Peel 3 of the 4 potatoes and cut into large chunks. Leave the 4th potato whole. Add the 3 cut up potatoes to the water and tomatoes.
- Add 1/3 of the butter and the tomato/vegetable mixture from the medium saucepan into the large saucepan.
- Cook until the potatoes are done and then remove them with a slotted spoon (or one that will only pick up
the large potato chunks.)
- Dice the one remaining potato into chunks and add to the large saucepan.
- Mash the cooked potatoes, half the remaining butter and the cream.
- Add 2 cups of the mixture in the large pan into the mashed potatoes.
- Stir until the potato mixture becomes runny and soupy.
- Pour the soupy potatoes back into the large saucepan and add remaining butter. Allow the soup to boil.
- When soup begins to boil, add dill weeds, salt and cabbage. DO NOT STIR OR MIX. Boil rapily for 3 minutes and remove from heat.
- Serve in bowls with a tablespoon of sour cream on top of each bowl of borscht. It also tastes great with a nice whole wheat bun.
Maralee Dawn says that this soup tastes twice as good if you share it with a friend! And ten times as good if you share it with another family!