DOUKHOBOR VEGETARIAN BORSCHT

Steps:

• 1. Have the water boiling in a 20 quart canner, add salt and whole beets with a few cuts in them. Add halved potatoes, chopped carrots and 2 cups of the chopped onion.
• 2. In a large pot, put 1/4 lb. butter, stewed tomatoes, 1 cup of the chopped onion, grated beet, 1 cup of grated carrot, 1/4 cup of the celery and 1 cup of chopped green pepper. Simmer over low heat until thick.
• 3. Put 1/4 lb. of butter in a frying pan with the remaining 2 c. of onion and 1 c. of crated carrots. Saute until tender.
• 4. In a separate frying pan, put 1/4 lb. butter, 8 cups of shredded cabbage, 2 c. green pepper and a pinch of dill. Salute for 10 minutes.
• 5. When the halved potatoes become tender in the canner, remove them and mash adding the last 1/4 lb. of butter, 2 1/2 cups of cream and 4 cups of the tomato mixture from Step 2. Mash this mixture well.
• 6. Add the rest of the tomato mixture, the remaining cream and diced potatoes to the canner and bring to the boil.
• 7. Stir the mashed potato mixture from Step 5 into the canner and let boil for 1 minute.
• 8. Add the rest of the shredded cabbage to the canner and bring just to the boiling point. Stir and discard the whole beets.
• 9. Turn off the heat and add the cabbage mixture from step 4 and the onion mixture from step 3 to the canner. Do not stir.
• 10. Sprinkle 1 c. green onion, 1/4 c. celery, 1 c. green pepper, 1 c. dill and 1/2 tsp black pepper (optional) on top of the Borscht. Cover and let stand at least 10 minutes before stirring.
• 11. Serving suggestions Borscht is best served piping hot with bread and butter. Try serving with cheddar and mozzarella cheese. Some like borscht sprinkled with cayenne pepper or crushed fresh garlic.