Prep 45 mins
Cook 20 mins
A doukhobor neighbour let me make notes while she was making this wonderful soup, I think I was about 12 years old then and I have been making this recipe ever since. I believe it rivals the one at the Grand Forks hotel. I would strongly suggest reading through the recipe first so you might have things prepped before you start. And if you think this is a might confusing you should see my original notes. everyone loves this and its a great dish for potlucks.
- 6 -8 potatoes
- 1 large beet, peeled
- 2 teaspoons salt
- 3⁄4 cup whipping cream
- 1 (28 ounce) can whole tomatoes, mashed
- 1⁄2 cup butter
- 1 medium cabbage
- 1 medium onion
- fresh dill
- in large soup pot, place peeled potatoes that have been halved, i generally put about 8-10 halves in, also the peeled beet, then water just to cover. Add 1/4 cup whipping cream and the sale. Bring to a boil and let simmer until potatoes are cooked.
- while the potatoes are simmerinng, in a small pot place the hand mashed tomatoes and about 1/4 cup butter. Set this to simmer.
- while that is going put 1/2 the cabbage thinly shredded in a large frying pan with the minced onion and 1/4 to 1/3 cup butter, saute until the cabbage and onion have turned golden brown.
- when potatoes are soft, remove the beet and throw it away. remove potatoes and mash them with butter and pepper. I like to add a dash of whipping cream here.
- dice potatoes, (about 2 cups worth) and add to soup pot. Bring to a boil, and then add the other half of the cabbage that has been finely shredded. bring to a boil again. Then add the tomato butter mixture, and then add the fried cabbage and mashed potatoes. stir well and just bring to boil.
- sprinkle with dill weed and enjoy.
- this recipe tastes even better the next day.