Borscht I

Only one medium beet is used in this recipe for a meatless vegetable and cabbage soup which will serve a large group.

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...


  • 6 cups water
  • 3/4 tablespoon salt
  • 1/2 cup finely chopped carrots
  • 1/4 cup chopped green bell pepper, divided
  • 1/2 stalk celery, chopped
  • 1 medium beet
  • 1/2 cup canned peeled and diced tomatoes
  • 3 potatoes, quartered
  • 1/3 cup butter
  • 1/2 cup chopped onion
  • 1 1/2 cups canned tomatoes
  • 3 cups finely shredded cabbage, divided
  • 1/4 cup heavy cream
  • 3/4 cup diced potatoes
  • 1 tablespoon dried dill weed
  • 1/4 teaspoon ground black pepper to taste
  • salt and freshly ground black pepper to taste

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