Borscht

=BORSCHT=




 * __INGREDIENTS:__**
 * 6 cups water
 * 3/4 tablespoon salt
 * 1/2 cup finely chopped carrots
 * 1/4 cup chopped green bell pepper, divided
 * 1/2 stalk celery, chopped
 * 1 medium beet
 * 1/2 cup canned peeled and diced tomatoes
 * 3 potatoes, quartered
 * 1/3 cup butter
 * 1/2 cup chopped onion
 * 1 1/2 cups canned tomatoes
 * 3 cups finely shredded cabbage, divided
 * 1/4 cup heavy cream
 * 3/4 cup diced potatoes
 * 1 tablespoon dried dill weed
 * 1/4 teaspoon ground black pepper to taste
 * salt and freshly ground black pepper to taste
 * __PREPARATION METHODS:__**
 * 1) 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.
 * 2) 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.
 * 3) 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.
 * 4) 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.

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