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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.
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2
Bring to a boil.
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3
Melt 1/3 cup butter in a separate skillet over medium heat.
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4
Saute onions in butter until tender, approximately 5 minutes.
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5
Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes.
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6
Remove 1/2 cup of sauce from skillet, and set aside.
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7
Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
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8
Remove beet from boiling liquid and discard.
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9
Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream.
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10
Mash together until smooth.
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11
Return the 1/2 cup of reserved onion-tomato sauce to the stock pot.
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12
Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes.
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13
Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes.
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14
Reduce heat and simmer a few minutes more.
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15
Stir in remaining bell pepper, season with black pepper, and serve.
