Borscht I
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
6 cups
Water1
Salt1 cup
Carrot (finely chopped)3 cup
Potatoes (diced)1 cup
Butter1 cup
Onion (chopped)1.5 cups
Canned Tomatoes1 cup
Heavy CreamDirections:
1
Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat
2
Bring to a boil
3
Melt 1/3 cup butter in a separate skillet over medium heat
4
Saute onions in butter until tender, approximately 5 minutes
5
Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes
6
Remove 1/2 cup of sauce from skillet, and set aside
7
Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender
8
Remove beet from boiling liquid and discard
9
Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream
10
Mash together until smooth
11
Return the 1/2 cup of reserved onion-tomato sauce to the stock pot
12
Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes
13
Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes
14
Reduce heat and simmer a few minutes more
15
Stir in remaining bell pepper, season with black pepper, and serve