Uncle Bill's Russian/Doukhobour Borscht

READY IN: 1hr 30mins




  • In a large (8 quart) stock pot, add water and bring to boil.
  • Add 1/2 cup of mashed tomatoes, quartered potatoes, chopped carrots, chopped onions, salt and beets and return to boil.
  • Reduce heat to medium and cook uncovered for 15 minutes or until potatoes are just cooked.
  • Meanwhile, begin to prepare all vegetables.
  • When potatoes are cooked, remove with a slotted spoon into a mixing bowl.
  • Add 3 tablespoons butter to potatoes, mash well.
  • Stir in whipping cream, mixing well to incorporate; set aside.
  • In a large frying pan, melt 3 tablespoons butter, add chopped onions and saute' until just softened, about 5 minutes.
  • Add remaining mashed tomatoes and simmer uncovered until reduced to a creamy consistency.
  • The sauce will be thickened.
  • Cover, reduce heat to keep warm.
  • In another large frying pan, melt the remainder 3 tablespoons butter, add 4 cups of shredded cabbage and on medium heat, fry until softened and very lightly browned, about 15 minutes, DO NOT BURN.
  • Remove from heat and set aside.
  • To the cooking pot, add cubed potatoes and 1/2 cup of tomato-onion mixture.
  • Cover and cook for 10 minutes.
  • Add cauliflower and celery and continue to boil gently until potatoes are just tender.
  • Stir in remaining 4 cups of raw shredded cabbage and return soup to boil.
  • Reduce heat; stir in mashed potatoes, fried cabbage and remaining tomato-onion mixture.
  • Add diced green and red peppers, freshly ground black pepper, dill weed, lemon juice.
  • Return to boil and cook for 3 more minutes.
  • Cover and reduce heat to just warm and let borscht sit for 30 minutes for flavors to blend.
  • Remove beets and discard or eat them separately.
  • The beets are for coloring only.
  • Adjust seasonings to taste.
  • If borscht is too sweet to your liking, stir in some additional lemon juice.
  • If desired, serve with a sprinkle of cayenne pepper.
  • Refrigerate any unused portions.
  • Traditionally, medium or sharp cheddar cheese pieces and fresh bread or buns are served with the borscht.