As requested,
Doukhobor Borstch a la Anne Hadikin
3 qts water
1.5 Tbsp salt 8 medium potatoes
2/2 cup chopped carrots
3/2 cup grated carrots 1 medium beet 1 cup chopped onions
4/2 cup chopped celery 1 small head cabbage, shredded 1 cup sweet cream*
5/4 lb butter* 4 cups canned tomatoes
6/2 cup chopped green pepper 4 Tbs fresh dill, chopped
Mash canned tomatoes and cook with 2Tbs butter until thick.
Lightly fry 3/4 C chopped onions, 1/2 cup finely grated carrots and chopped celery in 1/4 lb butter.
Do not brown. Remove to a bowl.
In same pan, lightly fry 3 C shredded cabbage in 1/4 lb butter.
Boil 3 quarts of water in a large pot. Add 1.5 tsp salt, 1/2 cup sweet cream, 1/2 cup chopped
carrots, 6 of the potatoes (quartered), 1 medium beet, halved. Boil until potatoes are tender.
Remove potatoes and mash with 2Tbs butter and 1/2 cup sweet cream. Set aside.
Put remaining potatoes, diced, and 3 cups shredded cabbage into potato water and boil until tender.
Pour the mashed potatoes slowly back into the stock water. Add fried onions, cabbage, carrots,
celery and tomatoes. Add 1/2 cup chopped green peppers and the dill weed. Bring to a boil but DO NOT
CONTINUE boiling. Turn off heat and remove beet. Season to taste with salt, black pepper and chopped
green onions/more dill.
Serves 12. Freezes well in glass jars or ziploc bags. The cream will seperate, but do not fear. When
heated, it will be almost as tasty as fresh.
*this recipe is by no means low fat, in case anyone was wondering =)
-Jay