I had never heard of potato borscht until earlier this year when a friend told me about it.  Instead of beets it uses potatoes and is a Russian favourite.

Ingredients

• 1 onion, sliced
• 1 head cabbage, shredded
• 1 quart. water
• 4 or 5 potatoes, diced
• 4 or 5 carrots, sliced
• 1 quart. water
• 1 pint. sour cream
• 2 teaspoon. dried dill weed
• Salt & fresh ground pepper

Directions

1. Slice onion and shred cabbage. In a large cooking pot, cook onion and cabbage until tender in 1 quart water. Salt and pepper as desired.
2. In another pot, cook carrots and potatoes in 1 quart salted and peppered water. When tender, drain this cooking water into the cabbage/onion pot.
3. Mash potatoes and carrots with sour cream and dill weed. Add sour cream mixture to cabbage/onion broth slowly, stirring well. Correct seasonings to taste.