Potato and Carrot Borscht

The carrot and potatoes add a little twist to this popular Russian dish.

Ingredients:
3/4 lb of beets

1 medium potato

1/4 lb carrots

1 cup of water

1 Tbs. butter

1 medium onion, finely chopped

1 stick celery, chopped

1/2 lb of cabbage, shredded

14 oz can of chopped tomatoes

1 tsp. dill, to taste

salt and freshly ground pepper, to taste

1/2 cup of cream

1 cup sour cream

~ Peel and finely dice the beet, potato and carrots, and place them in a saucepan with the water. Bring to a boil, then cover and simmer until the vegetables are tender. 

Melt the butter in a frying pan, and saute the onions, celery, and cabbage.

Add the sauteed vegetables to the vegetables in the saucepan. Add the tomatoes and dill, simmer the mixture for another 15 minutes.

Season to taste.

Just before serving, gradually add the cream to the mixture, stirring constantly. 

Serve the soup with a dollop of sour cream on top.