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Ingredients:
1/3 c. butter
1 c. chopped onion
3 carrots, chopped
1 (28 oz.) can (796 mL) tomatoes
6 c. shredded cabbage
1 beet, scrubbed and trimmed
8 c. boiling water
1 1/2 tsp. salt (approximately)
6 potatoes, diced
1 c. whipping cream
1/2 c. chopped sweet green pepper
2 tbsp. chopped fresh dill
Pepper
Direction:
In large skillet over medium
heat, melt butter. Cook onion and carrots, stirring often,
until onions are softened, 3 to 5 minutes. Add tomatoes; crush
with spoon. Bring to boil. Reduce heat to medium; cook,
stirring until thick, for about 15 minutes. Add cabbage; cook
until tender-crisp, about 8 minutes. Set aside. Meanwhile, in
large saucepan, cook beet, covered, in boiling water and salt,
until tender, about 30 minutes. Add potatoes; cook, covered
for about 10 minutes or until tender. Using slotted spoon,
transfer half of the potatoes to bowl. Add cream to potatoes
in bowl; mash until smooth. Remove beet; peel and grate. Add
reserved tomato mixture to pan of potatoes. Heat through.
Gradually stir in potato-cream mixture, green pepper, beet and
dill. Heat through without boiling. Season with salt and
pepper to taste. Makes 12 servings.
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For
Details about Ingredients , check your nearest American Store
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