Borscht I
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Only one medium beet is used in this recipe for a meatless vegetable and cabbage soup which will serve a large group.
| Prep Time: | 25m |
| Cook Time: | 1h |
| Ready in: | 1h 25m |
| Yield: | 8 servings |
| 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 | |
- 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.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 188 cal | Total Fat: | 9.3 g | Cholesterol: | 26 mg | |||
| Sodium: | 927 mg | Carbohydrates: | 24.3 g | Fiber: | 4.3 g | |||
| Protein: | 3.5 g | |||||||
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