Russian palace's vegetable borscht
12 Servings
Ingredients
| Quantity | 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 | Clove garlic; minced | |
| 1 | teaspoon | Dillweed; chopped |
Directions
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