Ted's 50 Minute Vegetable Borscht

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 15 cups water
• 2 onions, large
• 1 lb butter
• 2 stalks celery, with tops
• 1 (688 ml) can tomatoes with juice, chop tomatoes
• 8 potatoes, medium size
• 2 large carrots
• 1 medium green cabbage
• 1/2 pint cream
• 1 large green pepper
• 1 beet, cleaned,left whole
• 3 green onions, chopped
• 3 tablespoons fresh dill, chopped

Recipe

• 1 bring water to boil in a large pot.
• 2 prepare all your vegetables.
• 3 use food processor as a short cut.
• 4 clean& chop 2 onions keep them separate.
• 5 clean& chop 2 stalks of celery, keep separate, chop leaves too.
• 6 8 potatoes, peeled, 4 cut in half and 4 fine diced, keep separate.
• 7 2 carrots, finely chopped.
• 8 1 cabbage, chopped separated into 2 piles.
• 9 1 green pepper seeds& membrane removed, chopped.
• 10 in a large frypan over low heat melt 1/4 lb butter.
• 11 saute 1 chopped onion, 1 stalk of chopped celery until the onion is light brown.
• 12 add 1 cup of tomato with some juice, simmer 10 minutes.
• 13 pour ingredients from the fry pan into the pot.
• 14 add to the pot the half cut potatoes carrots, second stalk of celery, celery leaves, 1/2 of the cabbage.
• 15 salt to taste.
• 16 simmer.
• 17 melt 1/4 lb butter in fry pan, saute remaining onion& other half of the cabbage apprx 10 minutes, add remaining tomatoes simmer 15 minutes.
• 18 pour contents from fry pan into pot, add the beet and green pepper add diced potatoes.
• 19 remove the halved potatoes from the pot, mash with 1/4 lb butter, 1/2 pint of cream add pepper, mix well.
• 20 add mashed potatoes back to the pot stir and bring to a boil but do not boil.
• 21 light simmer for 5 minutes.
• 22 remove the beet when your borscht is a lovely pink color, save it for another use.
• 23 serve in bowls sprinkle with chopped green onions and dill.