Monday, May 11, 2009

- Borscht

BORSCHT


1 medium onion
2 quarts canned tomatoes
1 medium carrot, grated
2 small beets grated
6 medium potatoes
1 carrot, diced
1 c. (250 mL) diced celery
1 potato, diced
½ lb. (250 g) or more butter
2 c. (500 mL) whipping cream
1 green pepper, diced
1 small head cabbage
salt & pepper to taste
2 tsp. (10 mL) dill (or more to taste)

In stock pot, melt half of the butter, add onion and fry until shiny. Add cabbage and fry until limp. Add tomatoes, grated carrots, beets and ½ green pepper - boil for 2 minutes. Add diced potatoes, carrot and celery and boil until diced veg­etables are tender.

In separate pot bring 3 quarts of water to a boil. Add 6 potatoes and boil until done. Drain off water into large pot with vegetable mixture.

Mash boiled potatoes adding salt & pepper, ½ green pepper, dill, whipping cream and half of the butter. Add to pot with vegetable mixture.

Add dollop of sour cream and a sprinkle of dill when serving.

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