Russian Borscht Recipe
Ingredients:
- 7 quarts water
- 2 quarts canned tomatoes
- 2 cups tomato juice
- 2 cups onions, chopped
- 10 medium potatoes, peeled and halved
- 1/4 lb butter
- 1 medium beet, quartered
- 1 3/4 cups carrots, chopped
- 1 3/4 cups celery, chopped
- 8 garlic cloves
- 1 green pepper, chopped
- 3 tablespoons salt
- 18 cups cabbage, shredded
- 1 pint whipping cream
- 1 1/2 cups potatoes, diced
- 1 cup green onions, chopped
- 1 cup fresh dill, chopped
Directions:
- 1. Cook tomatoes and juice in pot for 1 hour.
- 2. Sauté onions lightly in 1/8 lb. butter then add 3 cups cabbage and sauté.
- 3. Add water to tomatoes and bring to boil.
- 4. Add beet and halved potatoes. Cook until done.
- 5. Remove beet and discard.
- 6. Remove potatoes and mash with butter, add 1/2 pint whipping cream.
- 7. Add remaining cream to water and tomatoes in the pot.
- 8. Add carrots, celery, garlic and green pepper to water mix. Cook till done.
- 9. Add mashed potatoes and diced potatoes. Bring to hard boil.
- 10. Add shredded cabbage and bring to a hard boil.
- 11. Add dill and green onions and bring to hard boil, add sautéed onion and cabbage and bring to hard boil.
- 12. Take off burner and let stand uncovered till half cooled.
- 13. Do not use margarine or omit any ingredients. If using dry dill use 1/4 cup. Have all vegetables peeled and chopped before starting.