Vegetarian Borscht Recipe

This is a vegetarian twist on a Ukrainian/Russian soup. It's beautiful magenta hue is a delight to the eyes and the fresh dill really brings out it's true flavors.
Prep:25m Cook:40m Servings:8

Ingredients
6 cups water
2 carrots, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
3 medium beets, skinned and chopped
1 large can whole tomatoes, squished with hands
2 potatoes, chopped
1/3 cup butter
1 cup chopped onion
2 cups chopped cabbage
3-4 sprigs fresh dill chopped
salt and freshly ground black pepper to taste
serve with dollop of sour cream or yogurt on top and some fresh dill sprinkled over it
serve with a good hearty sourdough bread

Directions
Place water and a couple pinches salt in a large stock pan or dutch oven – over high heat. Add carrots, pepper, celery, beets, and potatoes and bring to a boil.
Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Stir cabbage into the skillet with remaining sauce, and continue simmering until tender.
Add onion-tomato mixture to the stock pot. Reduce heat and simmer about 10 – 15 minutes more. Season with salt and fresh ground pepper to taste. Top with sour cream/yogurt and more fresh dill for garnish.