Maralee Dawn & Friends
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  • 1/2 head medium cabbage(shredded)
  • 5 cups canned chunky tomatoes
  • 2 medium carrots
  • 1 medium beet (cut in half)
  • 1 celery stalk
  • 1 green pepper
  • 4 medium potatoes
  • 1 bunch of green onions
  • 1 medium cooking onion
  • 1/2 pound soft butter
  • 1/2 cup cream
  • 1 tablespoon dill weed
  • Salt to taste
  • 2 cloves garlic (mashed)
  • sour cream to serve on borscht
  1. Put half of the tomatoes in a medium sized saucepan. Put the other half in a large saucepan with the water.
  2. Chop the celery, onions, green pepper, carrots and half the beet. Add to the tomatoes in the medium saucepan. Add the garlic. Boil for 10 - 15 minutes.
  3. Grate the other half of the beet and add to the water and tomatoes in the large saucepan
  4. Peel 3 of the 4 potatoes and cut into large chunks. Leave the 4th potato whole. Add the 3 cut up potatoes to the water and tomatoes.
  5. Add 1/3 of the butter and the tomato/vegetable mixture from the medium saucepan into the large saucepan.
  6. Cook until the potatoes are done and then remove them with a slotted spoon (or one that will only pick up the large potato chunks.)
  7. Dice the one remaining potato into chunks and add to the large saucepan.
  8. Mash the cooked potatoes, half the remaining butter and the cream.
  9. Add 2 cups of the mixture in the large pan into the mashed potatoes.
  10. Stir until the potato mixture becomes runny and soupy.
  11. Pour the soupy potatoes back into the large saucepan and add remaining butter. Allow the soup to boil.
  12. When soup begins to boil, add dill weeds, salt and cabbage. DO NOT STIR OR MIX. Boil rapily for 3 minutes and remove from heat.
  13. Serve in bowls with a tablespoon of sour cream on top of each bowl of borscht. It also tastes great with a nice whole wheat bun.

Maralee Dawn says that this soup tastes twice as good if you share it with a friend! And ten times as good if you share it with another family!