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Categories:
tomatoes potatoes carrot salt onion butter cabbage celery stalk water potatoes black pepper sweet cream fresh green pepper dill
Viewed: 14 - Published at: 6 years agoIngredients
- 3-1/2 cups canned tomatoes
- 5 or 6 medium size potatoes, cut in half
- 1 large carrot, chopped finely
- 1 small peeled beet
- salt to taste
- 1 small onion, chopped
- butter
- 4 cups shredded cabbage
- 1 celery stalk, chopped finely
- 2 1/2 qt. water
- 1 1/2 cups diced potatoes
- black pepper
- 3/4 cup sweet cream
- 1/2 cup fresh green pepper, chopped
- 2 Tbsp. fresh or dried dill
Method
- Put water to boil in large pot.
- Add 1/2 cup canned tomatoes. When water is boiling, drop in potatoes, carrots and beet.
- While this is cooking, add 3 Tbsp. butter in frying pan.
- When melted, add onion.
- Cook until tender but not brown.
- Add 3 cups 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 Tbsp. butter to melt.
- Add 2 cups cabbage and fry.
- Cook tender but do not brown. When potatoes are tender, remove them to a bowl.
- Add 2 Tbsp. butter.
- Mush well, then add 3/4 cup sweet cream and mix well.
- Set aside.
- Add 1-1/2 cups potatoes to stock and the remainder of the cabbage.
- When potatoes are done, add the onion-tomato-sauce.
- Then add the cooked cabbage and the potato-cream mixture.
- Add 3 Tbsp. to the borscht.
- Stir well.
- Add fresh green pepper.
- Add 3 Tbsp. dill.
- The more fresh dill the better the flavor.
- Remove beet, one hour later after borscht is ready.
- Borscht is ready to serve. Serve hot.
- Serve with chopped garlic in your bowl and a piece of bread and butter.
