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8 servings
Ingredients:
6 cups water3/4 tablespoon salt1/2 cup finely chopped carrots1/4 cup chopped green bell pepper, divided1/2 stalk celery, chopped1 medium beet1/2 cup canned peeled and diced tomatoes3 potatoes, quartered1/3 cup butter1/2 cup chopped onion1 1/2 cups canned tomatoes3 cups finely shredded cabbage, divided1/4 cup heavy cream3/4 cup diced potatoes1 tablespoon dried dill weed1/4 teaspoon ground black pepper to tastesalt and freshly ground black pepper to taste
Instructions:
Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat.Bring to a boil.Melt 1/3 cup butter in a separate skillet over medium heat.Saute onions in butter until tender, approximately 5 minutes.Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes.Remove 1/2 cup of sauce from skillet, and set aside.Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.Remove beet from boiling liquid and discard.Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream.Mash together until smooth.Return the 1/2 cup of reserved onion-tomato sauce to the stock pot.Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes.Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes.Reduce heat and simmer a few minutes more.Stir in remaining bell pepper, season with black pepper, and serve.
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