Borscht I Recipe

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 season with black pepper and serve.