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1
Put water to boil in large pot.
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2
Add 1/2 cup canned tomatoes. When water is boiling, drop in potatoes, carrots and beet.
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3
While this is cooking, add 3 Tbsp. butter in frying pan.
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4
When melted, add onion.
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5
Cook until tender but not brown.
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6
Add 3 cups tomatoes and let simmer with onion and butter until a thick sauce.
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7
Set to back of stove.
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8
Into a separate frying pan, put 2-3 Tbsp. butter to melt.
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9
Add 2 cups cabbage and fry.
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10
Cook tender but do not brown. When potatoes are tender, remove them to a bowl.
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11
Add 2 Tbsp. butter.
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12
Mush well, then add 3/4 cup sweet cream and mix well.
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13
Set aside.
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14
Add 1-1/2 cups potatoes to stock and the remainder of the cabbage.
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15
When potatoes are done, add the onion-tomato-sauce.
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16
Then add the cooked cabbage and the potato-cream mixture.
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17
Add 3 Tbsp. to the borscht.
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18
Stir well.
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19
Add fresh green pepper.
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20
Add 3 Tbsp. dill.
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21
The more fresh dill the better the flavor.
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22
Remove beet, one hour later after borscht is ready.
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23
Borscht is ready to serve. Serve hot.
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24
Serve with chopped garlic in your bowl and a piece of bread and butter.
