Borch - cooking recipe

Ingredients

1 qt. canned tomatoes
1 medium head cabbage, shredded to make 3 qt.
1 large onion, minced
2 carrots, cubed
10 medium potatoes, cubed
3/4 lb. butter
1 large green pepper, minced
1 medium beet
4 qt. water
1 Tbsp. salt or to taste
1/2 pt. whipping cream

Preparation

Divide 3/4 pound butter into 3 pieces.
Put 1 piece butter and tomatoes in pan.
Heat and then simmer.
Fry in frying pan 1 piece butter, minced onions, 2 quarts shredded cabbage and 1 carrot (finely shredded).
Fry to golden brown.
Put water in 6-quart pot and boil.
Add 6 cups cubed potatoes, beet and salt.
When potatoes are done, remove and add tomatoes.
Bring to boil.
Mash potatoes with last piece butter and 1/2 of cream.
Add potatoes and remainder of cream to pot.
Boil 1 minute.
Add onions, cabbage, remaining raw cabbage and potatoes.
Bring to boil.
Remove from heat.
Remove beet and discard.
Serve.
Garnish with green pepper or dill leaves, minced.