INGREDIENTS: 6 cups water or 3 cups water to 3 cups beef or chicken stock (I use vegetable stock) 3/4 tablespoon salt 1 carrot, finely chopped 1/2 cup bell pepper, finely chopped and divided 1 stalk celery, peeled and chopped 2-3 medium beets 1/2 cup canned diced tomatoes 3 potatoes, quartered 1/3 cup butter 1 onion, chopped 1-1/2 cups canned tomatoes 3 cups finely shredded cabbage, divided 1/4 cup heavy cream 3/4 cup diced potatoes 1 tablespoon dried dill weed 1/4 teaspoon ground black pepper to taste salt and freshly ground black pepper to taste DIRECTIONS: 1. Place water, salt, carrots, 1/2 of the bell pepper, celery, beets, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil. 2. Melt 1/3 cup butter in a separate skillet over medium heat. 3. Saute onions in butter until tender, approximately 5 minutes. 4. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. 5. Remove 1/2 cup of sauce from skillet, and set aside. 6. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender. 7. Remove beets from boiling liquid. 8. Allow to cool and either dice or julienne. 9. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. 10. You can either mash together until smooth or cube. The original recipe suggests the potatoes should be mashed. 11. Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and either diced or julienned beets and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. 12. Reduce heat and simmer a few minutes more. 13. Stir in remaining bell pepper, season with black pepper, and serve. 14. Note: I add 1 clove of minced garlic to this and I like to place a small spoonful of sour cream on top.
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