CABBAGE BORSCHT

1/3 c. butter
1 c. chopped onion
3 carrots, chopped
1 (28 oz.) can (796 mL) tomatoes
6 c. shredded cabbage
1 beet, scrubbed and trimmed
8 c. boiling water
1 1/2 tsp. salt (approximately)
6 potatoes, diced
1 c. whipping cream
1/2 c. chopped sweet green pepper
2 tbsp. chopped fresh dill
Pepper

Melt butter in a large skillet, med. heat. Cook onion and carrots, stirring
often, until onions are softened, 3 to 5 minutes. Add tomatoes; crush
with spoon. Bring to boil. Reduce heat to medium; cook, stirring until
thick, for about 15 minutes. Add cabbage; cook until tender-crisp, about
8 minutes.



Set aside. Meanwhile, in large saucepan, cook beet, covered, in boiling
water and salt, until tender, about 30 minutes. Add potatoes; cook,
covered for about 10 minutes or until tender.

Using slotted spoon, transfer half of the potatoes to bowl. Add cream to
potatoes in bowl; mash until smooth.

Remove beet; peel and grate. Add reserved tomato mixture to pan of
potatoes. Heat through. Gradually stir in potato-cream mixture, green
pepper, beet and dill.

Heat through without boiling. Season with salt and pepper to taste.
Makes 12 servings