SKU # 88034400020

6 cups water
3/4 tbsp salt
1/2 cup finely chopped carrots
1/4 cup chopped green bell
pepper, divided
1/2 stalk celery, chopped
10 tbsp Polstar Red Borsch Concentrate
1/2 cup canned peeled and diced tomatoes
3 potatoes, quartered
1/3 cup butter

1/2 cup chopped onion
1 1/2 cups canned tomatoes
3 cups finely shredded cabbage, divided
1/4 cup heavy cream
3/4 cup diced potatoes
1 tbsp dried dill weed
1/4 tsp ground black pepper to taste
salt and freshly ground black pepper to taste

Place water, salt, carrots, 1/2 of the bell pepper, celery, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil. Melt 1/3-cup butter in a separate skillet over medium heat. Sauté onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth. Return the 1/2-cup of reserved onion-tomato sauce to the stockpot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Add 10 tablespoons (or more if desired) red borsch concentrate. Stir in remaining bell pepper, season with black pepper, and serve. Makes 8 servings.

EASY BORSCH

1 1/2 pounds new potatoes
2 pounds country style pork ribs, chopped
1/2 cup chopped onion
6 cups water, divided
1 jar Polstar Sliced Baby Red Beets , drained and chopped

10 tbsp Polstar Red Borsch Concentrate
2 cups sour cream
2 tablespoons red wine vinegar
salt and pepper to taste

Bring a large pot of water to a boil. Add potatoes, and cook until tender, about 15 minutes. In another pot, simmer ribs and onions in 4 cups of water for 2 hours, or until ribs are tender. Remove ribs, and set aside. Skim fat from simmering liquid and add 8 tablespoons red borsch concentrate (or more if desired). Add chopped pork and beets, and bring to a simmer. In a bowl, whisk sour cream together with 2 cups of water and the vinegar. Slowly stir into soup. Season to taste with salt and pepper. Serve over boiled potatoes. Makes 6 servings