Ted's 50 Minute Vegetable Borscht

READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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