In a large pot put:
2 1/2 quarts water
5-6 peeled but whole potatoes
3 whole beets, fist sized, tops trimmed
Bring to a boil and cook til tender, about 30-40 minutes. Scoop out potatoes and mash with 2 pints (4cups) whipping cream. Remove beets and grate, tossing out some of the peel and the stem bit. Return to pot. (Don't toss the water!)
In a medium pot put:
2 quarts canned tomatoes, diced
4 Tbsp. butter
Heat to a boil and turn off.
In a really big pot (12-13 quart capacity) put:
Lots of butter
1 whole cabbage, shredded
4 carrots, grated
2 green peppers, diced
2-3 onions, diced
1 bunch celery, chopped
Once the vegetables are soft add the potato mix and the tomatoes. Then add:
Dill, lots, prefer fresh
and more butter
Bring to a boil, reduce heat to minimum and simmer.
To made this vegan, use margarine instead of butter, using as little as possible, and leave out the whipping cream. Not Grandma approved but it is still tasty.