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1
Bring water to boil in a large pot.
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2
Prepare all your vegetables.
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3
Use Food processor as a short cut.
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4
Clean& chop 2 onions keep them separate.
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5
Clean& Chop 2 stalks of celery, keep separate, chop leaves too.
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6
8 Potatoes, peeled, 4 cut in half and 4 fine diced, keep separate.
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7
2 carrots, finely chopped.
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8
1 cabbage, chopped separated into 2 piles.
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9
1 Green Pepper seeds& membrane removed, chopped.
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10
In a large frypan over low heat melt 1/4 lb butter.
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11
Saute 1 chopped onion, 1 stalk of chopped celery until the onion is light brown.
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12
Add 1 cup of tomato with some juice, simmer 10 minutes.
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13
Pour ingredients from the fry pan into the pot.
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14
Add to the pot the half cut potatoes carrots, second stalk of celery, celery leaves, 1/2 of the cabbage.
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15
Salt to taste.
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16
Simmer.
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17
Melt 1/4 lb butter in fry pan, saute remaining onion& other half of the cabbage apprx 10 minutes, add remaining tomatoes simmer 15 minutes.
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18
Pour contents from fry pan into pot, add the beet and green pepper Add diced potatoes.
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19
Remove the halved potatoes from the pot, mash with 1/4 lb butter, 1/2 pint of cream add pepper, mix well.
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20
Add mashed potatoes back to the pot stir and bring to a boil but do not boil.
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21
Light simmer for 5 minutes.
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22
Remove the beet when your Borscht is a lovely pink color, save it for another use.
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23
Serve in bowls sprinkle with chopped green onions and dill.
