Borscht I

Directions

1. 1
   Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat.
2. 2
   Bring to a boil.
3. 3
   Melt 1/3 cup butter in a separate skillet over medium heat.
4. 4
   Saute onions in butter until tender, approximately 5 minutes.
5. 5
   Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes.
6. 6
   Remove 1/2 cup of sauce from skillet, and set aside.
7. 7
   Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
8. 8
   Remove beet from boiling liquid and discard.
9. 9
   Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream.
10. 10
    Mash together until smooth.
11. 11
    Return the 1/2 cup of reserved onion-tomato sauce to the stock pot.
12. 12
    Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes.
13. 13
    Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes.
14. 14
    Reduce heat and simmer a few minutes more.
15. 15
    Stir in remaining bell pepper, season with black pepper, and serve.