Recipe: Old Yale Hotel Borscht

OLD YALE HOTEL BORSCHT

"This is the borscht my Baba (grandma) made at the Old Yale Hotel in Grand Forks, British Columbia for many years. Although many have copied the recipe, none tastes quite the same. It is time consuming to make this soup, so large quantities were made to share with friends and family." - Garry Hoolaeff

2 quarts canned tomatoes
2 cups tomato juice
2 cups chopped onion
1/4 lb (1/2 cup) butter, divided use (do not use margarine)
18 cups cabbage, shredded, divided use
7 quarts water
10 medium potatoes, peeled and halved
1 medium beet, quartered
1 pint heavy (whipping) cream, divided use
1 3/4 cups carrots, chopped
1 3/4 cups celery, chopped
8 cloves garlic
1 green bell pepper, chopped
1 1/2 cups diced potatoes
1 cup chopped fresh dill (or 1/4 cup dry dill)
1 cup chopped green onion
3 tablespoons salt (or to taste)

Cook tomatoes and juice in pot for 1 hour.

Saute onion lightly in 1/4 cup butter then add 3 cups cabbage and saute; set aside.

Add 7 quarts water to tomatoes and bring to boil. Add halved potatoes and beet. Cook until done. Remove beet and discard. Remove potatoes and mash with remaining 1/4 cup butter. Add 1/2 pint whipping cream; set aside.

Add remaining cream to water and tomatoes in the pot. Add carrots, celery, garlic and green pepper to tomato mixture. Cook till done.

Add mashed potatoes and diced potatoes. Bring to hard boil. Add the remaining shredded cabbage and bring to a hard boil. Add dill and green onions and bring to hard boil. Add sauteed onion and cabbage mixture and bring to hard boil. Add salt to taste. Take off burner and let stand uncovered till half cooled.

TIP:
Have all vegetables peeled and chopped before starting.

TESTER'S COMMENTS:
"Excellent soup! The best I've ever tasted. For an authentic Russian taste, Garry suggested breaking pieces of cheddar cheese into the bowls, and adding a dollop of sour cream. To save preparation time, I used packaged finely shredded cabbage. I served this with Baked Bread the Way of a Pioneer."

Makes 18-20 servings
Source: Canada's Heritage through Food and Wine by Shelley Kitching and Diane Finlayson