| Description | | Well worth the many steps involved.This is a very good soup with fresh homemade bread, whether a hearty whole grain squirrel type or a decadent white. |  | | Method | Place a heaping tbsp. of butter into a large pan and add half the chopped onion. Saute until tender and add the canned tomatoes which have been blended or crushed. Simmer until thick,sometimes
taking a couple of hours.
Place water on to boil in a large pot.Prepare vegetables.
In a frying pan, melt a heaping tbsp. of butter and add the remaining chopped onions along with 5 cups of the cabbage and 1/2 the green pepper. Saute until tender on medium heat. When canner water is boiling, add the beets, halved potatoes,
celery and carrots to the water. Cook until the potatoes are tender.
Remove potatoes from water, mash, and add the cream, dill and black pepper to taste.Add the tomatoes to the water, along with the diced potatoes and the remaining green pepper. When the water is boiling again, add the raw cabbage to the water. When the diced potatoes are tender, add the mashed potato mixture and the green
onions and cooked cabbage. Bring to a boil again and then shut off.
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| | Ingredients | | 6 qt. water.2 1/2 qt. canned tomatoes.7 large potatoes, halved.2 1/2 cups chopped onions.(needed first)1/2 cup butter.1 1/2 cups finely chopped carrots.1 tbsp. salt.11 cups finely shredded cabbage.1/2 cup chopped green onions.1 large beet quartered and 1 medium beet diced.1 pint whipping cream.3/4 cup chopped dill.1 cup finely chopped celery.pinch black pepper. |
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