Borscht (Russian Red Soup)

My Notes
For this particular recipe, I shredded my own cabbage merely because it was considerably cheaper to buy the whole cabbage instead of the pre-shredded. I also added some bison steak cut into small pieces to evenly distribute to mine because I needed to use the meat for something and figured it would taste fine in the dish. Once the whole dish was completed, I allowed it to simmer for quite some time before serving, as I like my soups to have deep flavors. This tastes wonderful with homemade bread mixed in.

Prescription

6 cups H2O
1/2 Tbsp salt
1/2 cup carrots, chopped
1/2 medium green bell pepper, chopped and divided in two parts
1-2 small celery stalks, chopped
3 medium OR 5 small beets, chopped
1 (28oz) can diced tomatoes
3 large baking potatoes
1/4 cup butter
1/2 medium onion, chopped
1/2 small red cabbage, shredded
1/4 cup half and half
1 Tbsp dried dill
1/4 tsp ground black pepper

1. Take 2 1/2 potatoes and cut in half both lengthwise and widthwise. Cut the potato quarters in half lengthwise. In a large pot over high heat, mix water, cut potatoes, salt, carrots, 1/2 of the bell pepper, celery, beets, 1/4 of the can of tomatoes. Bring to a boil.
2. Meanwhile, melt 3 Tbsp of the butter in a skillet over medium heat. Add onions and saute until soft (about 5 minutes). Stir in the rest of the can of tomatoes and reduce the heat to medium-low. Simmer for 15 minutes. Stir half of the cabbage into the skillet and continue to simmer until tender (about 5 minutes).
3. Using a slotted spoon, remove potato pieces from the pot and place into a medium bowl. Add remaining 1 Tbsp of butter and add half and half. Mash together until smooth.
4. Dice the remaining 1 1/2 potatoes. Stir into the pot and simmer until slightly tender (about 5 minutes). Increase heat to medium and stir in remaining cabbage, mashed potatoes, and the sauce from the skillet. Add pepper and reduce heat. Add remaining bell pepper and simmer for about 10 minutes, stirring occasionally.