Spinach Borscht - cooking recipe

Ingredients

28 ounces canned tomatoes, including liquid
2 large carrots, peeled and diced
1 large red beet, peeled and diced
1 large green pepper, seeded and cut into chunks
4 large potatoes, peeled, divided
4 cups chicken broth
12 cups water
4 tablespoons chicken soup base
2 tablespoons salt
1/2 cup butter, divided
1 large onion, chopped small
4 large garlic cloves, minced
2 cups cauliflower florets
1 cup broccoli floret
2 large celery ribs, chopped small
2 cups frozen tiny peas
3/4 cup whipping cream
1 bunch fresh spinach, roots removed and leaves chopped
1 large sweet red pepper, seeded and diced
4 tablespoons finely chopped fresh dill or 2 tablespoons dried dill weed
1/2 teaspoon black pepper

Preparation

In a large cooking pot, add tomatoes including liquid, carrots, beets and green peppers.
Cut 3 potatoes into quarters and add to cooking pot.
Cover and bring to boil, reduce heat and simmer for 5 minutes.
Add chicken broth, 12 cups of water, chicken soup base and salt and bring to boil.
Reduce heat, cover and cook until potatoes are tender, about 15 minutes.
Remove potatoes and green peppers into a bowl and mash.
Add 1/4 cup of butter and whipping cream and mix well; set aside.
In the meantime, in a frying pan, melt the remaining 1/4 cup of butter, then add onions, garlic, cauliflower, broccoli florets, celery and saute for 4 minutes.
Cube the remaining potato into 1/2 inch cubes and add to cooking pot; cover and bring to boil and cook for 5 minutes.
Add 1/2 of the potato mixture, 1/2 of the sauteed onion/cauliflower/broccoli mixture, chopped spinach, red pepper, dill weed and black pepper; cover and bring to boil.
Add the remaining potato mixture, sauteed onion/cauliflower/broccoli mixturre and frozen small peas; stir well and bring to boil, about 3 minutes.
Just at the boiling point, remove cooking pot from heat.
Adjust seasonings to taste.
Let Borscht sit for about 15 minutes before serving.
Serve hot.
Refrigerate any unused portions of Borscht.