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CABBAGE BORSCHT    Ingredients   1/3 c. butter 1 c. chopped onion 3 carrots, chopped 1 (28 oz.) can (796 mL) tomatoes 6 c. shredded cabbage 1 beet, scrubbed and trimmed 8 c. boiling water 1 1/2 tsp. salt (approximately) 6 potatoes, diced 1 c. whipping cream 1/2 c. chopped sweet green pepper 2 tbsp. chopped fresh dill Pepper Difficulty: Average Vegetarian: Yes No of Servings: 12 Hits: 97 Rating: No votes Date added;: 29.Jan.2008 Author: JPMelody1031 Instructions   1. In large skillet over medium heat, melt butter. 2. Cook onion and carrots, stirring often, until onions are softened, 3 to 5 minutes. 3. Add tomatoes; crush with spoon. 4. Bring to boil. 5. Reduce heat to medium; cook, stirring until thick, for about 15 minutes. 6. Add cabbage; cook until tender-crisp, about 8 minutes. 7. Set aside. Meanwhile, in large saucepan, cook beet, covered, in boiling water and salt, until tender, about 30 minutes. 8. Add potatoes; cook, covered for about 10 minutes or until tender. 9. Using slotted spoon, transfer half of the potatoes to bowl. 10. Add cream to potatoes in bowl; mash until smooth. 11. Remove beet; peel and grate. 12. Add reserved tomato mixture to pan of potatoes. 13. Heat through. Gradually stir in potato-cream mixture, green pepper, beet and dill. 14. Heat through without boiling. 15. Season with salt and pepper to taste. Recipe Rating 1 (Bad) 10 (Good) Send to a friend You must login first before use this feature...

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