Borsch Recipe

2 onions, chopped
1.5 L (6 cups) canned tomatoes
125 ml (1/2 cup) green peppers, cut up
125 ml (1/2 cup) fresh dill, finely chopped
2 L (8 cups) finely grated cabbage
3 L (12 cups) water
15 ml (1 tbsp.) salt
8 medium-size potatoes, peeled and halved
125 ml (1/2 cup) carrots, finely diced
125 ml (1/2 cup) beets, diced
500 ml (2 cups) tomato juice
125 ml (1/2 cup) whipping cream
finely chopped green onions and fresh dill

Melt butter in a large casserole dish. Add onions and cook at low heat for 5 minutes. Add canned tomatoes, peppers, dill and cabbage. Cook at moderate heat for about 25 minutes, stirring occasionally to avoid browning.

Meanwhile, bring salted water to a boil in a large pot. Add potatoes, carrots and beets, and return to a boil. Add tomato juice. Simmer until potatoes are cooked. Remove potatoes and mash with cream.

Add casserole dish mixture, once it has finished cooking, to the pot along with the mashed potatoes, dill and onions. Season to taste with salt and pepper

Serves 12 hungry borsch fanatics - and there should be leftovers to freeze.