Ingredients

• 6 cups water
• 0.75 tablespoons salt
• 0.5 cups finely chopped carrots
• 0.25 cups chopped green bell pepper , divided
• 0.5 stalks celery , chopped
• 1 medium beet
• 0.5 cups canned peeled and diced tomatoes
• 3 potatoes , quartered
• 0.33 cups butter
• 0.5 cups chopped onion
• 1.5 cups canned tomatoes
• 3 cups finely shredded cabbage , divided
• 0.25 cups heavy cream
• 0.75 cups diced potatoes
• 1 tablespoon dried dill weed
• 0.25 teaspoons ground black pepper to taste
• salt and freshly ground black pepper to taste

Instructions

1. 1 Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
2. 2 Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
3. 3 Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
4. 4 Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, 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. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.

Nutrition per serving