3-1/2 cups canned tomatoes
5 or 6 medium size potatoes, cut in half
1 large carrot, chopped finely
1 small peeled beet
salt to taste
1 small onion, chopped
butter
4 cups shredded cabbage
1 celery stalk, chopped finely
2-1/2 qt. water
1-1/2 cups diced potatoes
black pepper
3/4 cup sweet cream
1/2 cup fresh green pepper, chopped
2 tbsp. fresh or dried dill

Put water to boil in large pot. Add 1/2 cup canned tomatoes. When water is boiling, drop in potatoes, carrots and beet. While this is cooking, add 3 tbsp. butter in frying pan. When melted, add onion. Cook until tender but not brown. Add 3 cups tomatoes and let simmer with onion and butter until a thick sauce. Set to back of stove. Into a separate frying pan, put 2-3 tbsp. butter to melt. Add 2 cups cabbage and fry. Cook tender but do not brown. When potatoes are tender, remove them to a bowl. Add 2 tbsp. butter. Mush well, then add 3/4 cup sweet cream and mix well. Set aside.

Add 1-1/2 cups potatoes to stock and the remainder of the cabbage. When potatoes are done, add the onion-tomato-sauce. Then add the cooked cabbage and the potato-cream mixture. Add 3 tbsp. to the borscht. Stir well. Add fresh green pepper. Add 3 tbsp. dill. The more fresh dill the better the flavor. Remove beet, one hour later after borscht is ready.

Borscht is ready to serve. Serve hot. Serve with chopped garlic in your bowl and a piece of bread and butter.