• 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


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.