7 quarts water
2 quarts canned tomatoes
2 cups tomato juice
2 cups onions, chopped
10 medium potatoes, peeled and halved
1/4 lb butter
1 medium beet, quartered
1 3/4 cups carrots, chopped
1 3/4 cups celery, chopped
8 garlic cloves
1 green pepper, chopped
3 tablespoons salt
18 cups cabbage, shredded
1 pint whipping cream
1 1/2 cups potatoes, diced
1 cup green onions, chopped
1 cup fresh dill, chopped

Procedures :
1. Cook tomatoes and juice in pot for 1 hour. 2. Sauté onions lightly in 1/8 lb. butter then add 3 cups cabbage and sauté. 3. Add water to tomatoes and bring to boil. 4. Add beet and halved potatoes. Cook until done. 5. Remove beet and discard. 6. Remove potatoes and mash with butter, add 1/2 pint whipping cream. 7. Add remaining cream to water and tomatoes in the pot. 8. Add carrots, celery, garlic and green pepper to water mix. Cook till done. 9. Add mashed potatoes and diced potatoes. Bring to hard boil. 10. Add shredded cabbage and bring to a hard boil. 11. Add dill and green onions and bring to hard boil, add sautéed onion and cabbage and bring to hard boil. 12. Take off burner and let stand uncovered till half cooled. 13. Do not use margarine or omit any ingredients. If using dry dill use 1/4 cup. Have all vegetables peeled and chopped before starting.
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Category : Soups