Borscht I

Prep25 m Cook1 h Ready In1 h 25 m 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. You might also like Roasted Beets 'n' Sweets Colorful side dish of roasted beets, sweet potatoes, and onion. Roasted Apple Parsnip Soup See how to make a comforting, warming winter meal. Chef John's Gazpacho See how to make a classic cold Spanish soup. Get the magazine Get a full year for just $7.99! Cook 5-star weekday dinners every time. Prep25 m Cook1 h Ready In1 h 25 m 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. You might also like Roasted Beets 'n' Sweets Colorful side dish of roasted beets, sweet potatoes, and onion. Roasted Apple Parsnip Soup See how to make a comforting, warming winter meal. Chef John's Gazpacho See how to make a classic cold Spanish soup. Get the magazine Get a full year for just $7.99! Cook 5-star weekday dinners every time. You might also like Roasted Beets 'n' Sweets Colorful side dish of roasted beets, sweet potatoes, and onion. Roasted Apple Parsnip Soup See how to make a comforting, warming winter meal. Chef John's Gazpacho See how to make a classic cold Spanish soup. You might also like