Yield: 12 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Vegetable oil |
1½ cup | Onion; finely chopped (1 lg) |
5 mediums | Beets |
½ cup | Carrot; chopped (1 small) |
5 teaspoons | Tomato paste |
16 cups | Chicken stock |
2 larges | Potatoes |
1 medium | Cabbage head |
1 cup | Green bell pepper; chopped |
3 tablespoons | Sugar |
⅓ cup | Lemon juice, fresh squeezed |
1 teaspoon | Salt |
½ teaspoon | Ground black pepper |
1 \N | Clove garlic; minced |
1 teaspoon | Dillweed; chopped |
1. Peel and julienne raw beets to yield 4 cups. Peel and cube potatoes to yield 2½ cups. Finely chop cabbege to yield 6 cups.
2. Heat oil in a large skillet over medium-high heat. Add onion and saute until browned, about 5 to 7 minutes.
3. Add beets and carrot. Saute, stirring constantly, for 10 minutes.
4. Stir in tomato paste. Remove from heat and set aside.
5. In a large stock pot, bring chicken stock to a boil over high heat. Add potato and cook for 3 minutes. Add cabbage and continue boiling for 5 minutes.
6. Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt and black pepper. Reduce heat to a simmer and cook for 15 minutes.
7. Remove from heat. Stir in garlic and dill. Serve hot.
Source: Roza Gorenuk, chef at Chicago's Russian Palace restaurant.
Recipe was originally from Roza's grandfather, who cooked for Czar Nicholas II. Printed in the Chicago Sun Times, November 6, 1996