Ingredients: |
Ingredients: 16 cups water
1 1/2 tbsp.salt
6 cups tomatoes, canned
1 medium beet
1 medium carrot
7-8 medium potatoes
1/2 pint whipping cream
1/2 lb. plus 1 tbsp.butter
1 cup chopped onion
8 cups chopped cabbage
1 medium green pepper
1 tbsp. dill, chopped fine
2 green onions, chopped fine
black pepper
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Directions: |
Directions:Fill pot with water and put to boil. In large frying pan put in 1/4 cup butter and 3 cups tomatoes and let simmer. Into smaller frying pan also put 1/4 cup butter and 3 cups tomatoes and let simmer. Add the salt to the boiling water. Chop carrot fine and also chop 1 tbsp. of beet fine, add the carrots, beets and remaining of whole beet to the boiling water.
Peel potatoes and cut in half and add to water, saving enough potatoes to make 1 cup diced to add later. Add a little more than half of the cream to the water and continue to boil. Next, add simmered tomatoes from large fry pan to the boiling water and vegetables in pot and continue cooking till the potatoes are cooked but not too soft.
In the meantime, put 1/2 cup butter into large pan, add chopped onions and fry till onions are transparent. Then, add 4 cups shredded cabbage, continue to saute but do not brown. Take cooked potatoes from pot, also the whole beet (beet may be discarded). Add the diced potatoes to pot of boiling water. Mash potatoes, add 1 tbsp. butter and remaining cream. Set aside. Add the remainder of the cabbage to pot and watch closely so it does not boil. Turn off heat and slowly add mashed potato mixture, followed by the remainder of tomatoes and fried cabbage and onions. Add chopped green pepper and dash of black pepper, green onions and dill sprinkled on top. |
This recipe for Russian Borsch from Grand Forks is from