This is the best borscht I have ever eaten Double the recipe because it freezes well
Prep Time
1 hr 25 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Place water
salt
carrots
1/2 of the bell pepper
celery
beet
tomatoes
and quartered potatoes in a large stock pot over high heat. Bring to a boil.
Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender
approximately 5 minutes. Stir in tomatoes
reduce heat to medium low
and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet
and set aside. Stir half of the cabbage into the skillet with remaining sauce
and continue simmering 5 minutes more
or until tender.
Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs
and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes
and simmer until just tender but still firm
approximately 5 minutes. Increase heat to a low boil
and stir in remaining cabbage
tomato sauce
and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper
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