As requested,

Doukhobor Borstch
a la Anne Hadikin

3 qts water
1.5 Tbsp salt
8 medium potatoes
1/2 cup chopped carrots
1/2 cup grated carrots
1 medium beet
1 cup chopped onions
1/2 cup chopped celery
1 small head cabbage, shredded
1 cup sweet cream*
3/4 lb butter*
4 cups canned tomatoes
1/2 cup chopped green pepper
4 Tbs fresh dill, chopped

Mash canned tomatoes and cook with 2Tbs butter until thick.

Lightly fry 3/4 C chopped onions, 1/2 cup finely grated carrots and chopped
celery in 1/4 lb butter. Do not brown. Remove to a bowl.

In same pan, lightly fry 3 C shredded cabbage in 1/4 lb butter.

Boil 3 quarts of water in a large pot. Add 1.5 tsp salt, 1/2 cup sweet
cream, 1/2 cup chopped carrots, 6 of the potatoes (quartered), 1 medium
beet, halved. Boil until potatoes are tender. Remove potatoes and mash with
2Tbs butter and 1/2 cup sweet cream. Set aside.

Put remaining potatoes, diced, and 3 cups shredded cabbage into potato water
and boil until tender. Pour the mashed potatoes slowly back into the stock
water. Add fried onions, cabbage, carrots, celery and tomatoes. Add 1/2 cup
chopped green peppers and the dill weed. Bring to a boil but DO NOT CONTINUE
boiling. Turn off heat and remove beet. Season to taste with salt, black
pepper and chopped green onions/more dill.

Serves 12. Freezes well in glass jars or ziploc bags. The cream will
seperate, but do not fear. When heated, it will be almost as tasty as fresh.

*this recipe is by no means low fat, in case anyone was wondering =)

-Jay

"jay" > wrote:

>and remove beet

Never have done that. Why remove the beet?

Dennis

"Dennis G." > wrote in message
...
> "jay" > wrote:
>
> >and remove beet
>
> Never have done that. Why remove the beet?
>

The beet is mostly a colouring agent in the soup (adding to the pinkness).
It really doesn't do much in the way of flavour with everything else that's
going on. You can totally leave it in, but really, whoever eats it, it going
to get a boiled out, flavourless chunk of beet. Of course my grandma used to
save the beet for the kids and tell us it was the 'heart' of the soup.
Perhaps it's just all about how you look at it =)


-Jay