Borch

• 1 qt. canned tomatoes
• 1 medium head cabbage, shredded to make 3 qt.
• 1 large onion, minced
• 2 carrots, cubed
• 10 medium potatoes, cubed
• 3/4 lb. butter
• 1 large green pepper, minced
• 1 medium beet
• 4 qt. water
• 1 Tbsp. salt or to taste
• 1/2 pt. whipping cream

1. Divide 3/4 pound butter into 3 pieces.
2. Put 1 piece butter and tomatoes in pan.
3. Heat and then simmer.
4. Fry in frying pan 1 piece butter, minced onions, 2 quarts shredded cabbage and 1 carrot (finely shredded).
5. Fry to golden brown.
6. Put water in 6-quart pot and boil.
7. Add 6 cups cubed potatoes, beet and salt.
8. When potatoes are done, remove and add tomatoes.
9. Bring to boil.
10. Mash potatoes with last piece butter and 1/2 of cream.
11. Add potatoes and remainder of cream to pot.
12. Boil 1 minute.
13. Add onions, cabbage, remaining raw cabbage and potatoes.
14. Bring to boil.
15. Remove from heat.
16. Remove beet and discard.
17. Serve.
18. Garnish with green pepper or dill leaves, minced.

tomatoes, head cabbage, onion, carrots, potatoes, butter, green pepper, beet, water, salt, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944200 (may not work)