Borscht Or Beet And Cabbage Soup Recipe

Directions:

1. Place water, salt, carrots, 1/2 of the bell pepper, celery, beets, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
2. Melt 1/3 cup butter in a separate skillet over medium heat.
3. Saute onions in butter until tender, approximately 5 minutes.
4. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes.
5. Remove 1/2 cup of sauce from skillet, and set aside.
6. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
7. Remove beets from boiling liquid.
8. Allow to cool and either dice or julienne.
9. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream.
10. You can either mash together until smooth or cube. The original recipe suggests the potatoes should be mashed.
11. Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and either diced or julienned beets 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.
12. Reduce heat and simmer a few minutes more.
13. Stir in remaining bell pepper, season with black pepper, and serve.
14. Note: I add 1 clove of minced garlic to this and I like to place a small spoonful of sour cream on top.