Borscht I

Serves: 8

Prep Time: 25 Min; Cook Time: 1 Hr; Ready In: 1 Hr 25 Min

Ingredients

6 cups water

3/4 tablespoon salt

1/2 cup finely chopped carrots

1/4 cup chopped green bell pepper

1 stalk celery, chopped

1 can peeled and diced tomatoes

1/2 cup chopped onion

1 1/2 cups finely shredded cabbage


1 bunch beets, quartered (3 beets)

3 potatoes, quartered

1/4 cup heavy cream (go to dairyfree.com for sub ideas)

1 tablespoon dried dill weed

1/4 teaspoon ground black pepper to taste

salt and freshly ground black pepper to taste

sour cream, as garnish (go to dairyfree.com for sub ideas)

Directions (I have modified these directions to save time.  Hope you enjoy--Jess)

1. Place first 8 ingredients in a large stock pot over high heat. Bring to a boil then reduce heat and let simmer. 
2. In a separate stock pot, bring potatoes and beets to a boil and cook until soft.  
3. Take out half the beets with a slotted spoon and dice.  Drain the rest of the beets and potatoes and place them in a bowl with 1 tablespoon of butter and the cream. Mash together until smooth.  
4. Add diced beets and beet/potato puree to stock pot with the rest of the veggies. Simmer until veggies are just tender but still firm. Reduce heat and simmer a few minutes more. Season with black pepper, and sour cream if desired. (I use Fage Greek yogurt instead of sour cream.  It has NO fat, and 23 grams per 1 cup, low in sugar, and has probiotics to boot.  It is sooooo good for you!