Instructions: Pour tomatoes into pan and mash. Add 2 Tbsp butter and boil until thick.

Put 1/2 cup butter, 3/4 cup chopped onion, and finely grated carrots onto frying pan. Cook until soft, but not brown. In a separate frying pan, put 3 cups shredded cabbage and 1/2 cup butter, fry until tender. Place water in large soup kettle and bring to a boil. Add salt, 1/2 cup sweet cream, chopped carrots, 6 medium potatoes (quartered to make aprox 2 cups) and 1 med beet, cut in half. Cook until potatoes are tender. Remove potatoes and mash with 2 Tbsp butter and remaining sweet cream, then set aside. Put remaining uncooked cabbage and potatoes into the potato stock and cook until tender. Pour mashed potatoes slowly back into stock water. Add fried onions, carrots, cabbage and tomato sauce. Add green pepper and dill. Heat through, BUT DO NOT BOIL. Turn off heat, remove beet and discard. Season to taste with black pepper and 1/4 cup green or white onions.

Servings: 12

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