Russian palace's vegetable borscht

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

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