Borscht           serves 10

6 c Water                                                         1 t Salt

½ c Carrots – chopped fine                              ½ stalk Celery - chopped

¼ c Green Pepper – chopped                           1 Beet – medium size – cut julienne

½ c Diced Tomato                                            3 potatoes – quartered

1/3 c Margarine                                                3 c Cabbage – finely shredded

½ c Onion – chopped                                       1.5 c Canned Crushed Tomatoes

¾ c Diced Potatoes                                          ¼ c Heavy Cream

1 T Dill Weed                                                   Pepper to taste

1 T Butter

·        Wash all vegetables

·        In a large pot over high heat bring Water, Salt, chopped Carrots, chopped Green Pepper, chopped Celery, julienne-cut Beet, and ½ c Chopped Tomatoes to a boil

·        In a separate skillet over medium heat melt butter and sauté Onions for 5 minutes, add Canned Crushed Tomatoes, reduce heat to low and simmer for 15 minutes.  Remove ½ cup of tomato mixture and reserve for later.  Add half of the Cabbage to the remaining tomato sauce and continue to simmer.

·        In a separate pot bring water to a boil and cook chopped potatoes.  Once Potatoes are soft, remove potatoes from water and mash them with 1 T Butter and the Cream.  Set mashed potatoes aside

·        Add ½ c of reserved tomato sauce and Diced Potatoes to soup.  When the diced potatoes are tender add remaining cabbage.  Bring mixture to the boiling point but do not boil.  Add tomato sauce mixture from the skillet to the soup.  Add mashed potatoes to the soup.  Add reserved green pepper and pepper to taste to the soup.  May top with a dollop of sour cream (The Russians would).  Serve.