Russian borsch

[chezlamere]

Russian borsch

Borscht - Russia

Yield: 18-20 servings

• 7 quarts water

• 2 quarts canned tomatoes

• 2 cups onion, chopped

• 10 medium potatoes, peeled and halved

• 1/2 - 1 lb butter

• 1 medium beet, quartered

• 1 3/4 cups carrots, shredded

• 1 3/4 cups celery, chopped

• 8 cloves garlic

• 1 green pepper, chopped

• 3 tablespoons salt

• 18 cups cabbage, shredded very fine – about 2

cabbages

• 1 pint whipping cream

• 1 1/2 cup potatoes, diced

• 1 cup green onions, chopped

• 1 cup fresh dill, chopped

Sauté onions lightly in 1/8 lb. butter then add 3 cups cabbage and sauté. In large pot or canner bring tomatoes to boil. Add Water, bring to boil. Add beet and halved potatoes. Cook until done. Remove beet and dice, return to pot. Remove potatoes and mash with butter, add 1/2 pint whipping cream. Add remaining cream to water and tomatoes in the pot.

In a separate pan saute carrots, celery, garlic and green pepper add to water mix. Then add mashed potatoes and diced potatoes. Bring to hard boil. Add uncooked shredded cabbage and bring to a boil. Add dill and green onions and bring to hard boil, add sautéed onion and cabbage and bring to hard boil. Take off burner and let stand uncovered till half cooled.

Do not use margarine or omit any ingredients. If using dry dill use 1/4 cup. Have all vegetables peeled and chopped before starting.

. To save preparation time, use packaged finely shredded cabbage.

Can be poured off into mason jars and sealed in oven, store in fridge.

takes about 1 1/2 hours

Keywords: Soup

( RG829 )