Doukobor Borsht (vegetarian)
doukhobor borsht 
 
12 cup  water
1-1/2 Tbsp  salt
8 medium  potatoes
1/2 cup  chopped carrots
1/2 cup  grated carrots
1 medium  beet
1 cup  chopped onion
6 cup  chopped cabbage, firmly packed
1 cup  sweet cream (optional)
1-1/2 cup  butter
4 cup  canned tomatoes
1/2 cup  chopped green pepper
2 Tbsp  dill
 
pour tomatoes into pan and mash. add 2 tbsp butter and boil until thick. 
put 1/2 cup butter, 3/4 cup chopped onion, and finely grated carrots onto 
frying pan. cook until soft, but not brown. in a separate frying pan, put 
3 cups shredded cabbage and 1/2 cup butter, fry until tender. place water 
in large soup kettle and bring to a boil. add salt, 1/2 cup sweet cream, 
chopped carrots, 6 medium potatoes (quartered to make aprox 2 cups) and 1 
med beet, cut in half. cook until potatoes are tender. remove potatoes and 
mash with 2 tbsp butter and remaining sweet cream, then set aside. put 
remaining uncooked cabbage and potatoes into the potato stock and cook 
until tender. pour mashed potatoes slowly back into stock water. add fried 
onions, carrots, cabbage and tomato sauce. add green pepper and dill. heat 
through, but do not boil. turn off heat, remove beet and discard. season 
to taste with black pepper and 1/4 cup green or white onions. 
 
servings: 12 
-- 
(ID: 12116) Mirror: rec.food.recipes: Mon, Jun 23, 2003


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