My sister Mindy spent 5 months in Kiev, Ukraine earlier this year. She RAVED about this Stew they had at least once a week. The only thing I would change about this is DOUBLING it! Pretty time consuming, but SO worth it! So yummy! Only wish we would have known to double it! Don't get me wrong, it makes a good amount. I just wanted a lot more. And usually when I make soups/stews I make a LOT so that I can freeze some for a day I don't have time to cook. SO YUM!
Ingredients:
6 C water
1/2 TBLS salt
1/2 C finely chopped carrots
1/4 C chopped green pepper, divided
1 stalk celery, chopped
1/2 TBLS salt
1/2 C finely chopped carrots
1/4 C chopped green pepper, divided
1 stalk celery, chopped
1 medium beet
1/2 C diced tomatoes
3 potatoes, quartered
1/3 C butter
1/2 C chopped onion
1 1/2 C canned tomatoes
3 C finely shredded cabbage, divided
1/4 C heavy cream
3/4 C diced potatoes
1 TBLS dried dill weed
1/4 tsp ground black pepper
1/2 C diced tomatoes
3 potatoes, quartered
1/3 C butter
1/2 C chopped onion
1 1/2 C canned tomatoes
3 C finely shredded cabbage, divided
1/4 C heavy cream
3/4 C diced potatoes
1 TBLS dried dill weed
1/4 tsp ground black pepper
Directions:
Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, 1/2 C tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in 1 1/2 C 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.
Remove beet from boiling liquid and discard. (Or if you want, you can cube it up and just leave it in.) 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. (Make mashed potatoes :) )
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 dill weed, and serve.
Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, 1/2 C tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in 1 1/2 C 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.
Remove beet from boiling liquid and discard. (Or if you want, you can cube it up and just leave it in.) 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. (Make mashed potatoes :) )
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 dill weed, and serve.
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