BEET OR BEET AND CABBAGE SOUP

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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
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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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