Recipes

Russian Palace's Vegetable Borscht Recipe

by Joanne Frazer

• From Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois, for About.com

   

   

   

  Prep Time: 20 minutes

   

  Cook Time: 40 minutes

1 Tablespoon vegetable oil

1-1/2 cups onion, finely chopped (1 large)

5 medium beets

1/2 cup carrot, chopped (1 small)

5 teaspoons tomato paste

16 cups chicken stock

2 large potatoes

1 medium cabbage head

1 cup green bell pepper, chopped

3 Tablespoons sugar

1/3 cup lemon juice, fresh squeezed

1 teaspoon salt

1/2 teaspoon ground black pepper

1 clove garlic, minced

1 teaspoon fresh dillweed, chopped

Preparation:

Peel and julienne raw beet to yield 4 cups. Peel and cube potatoes to yield 2-1/2 cups. Finely chop cabbage to yield 6 cups.

Heat oil in a large skillet over medium-high heat. Add onion and saute until browned, about 5 to 7 minutes.

Add beets and carrot. Saute, stirring constantly, for 10 minutes.

Stir in tomato paste. Remove from heat and set aside.

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.

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.

Remove from heat. Stir in garlic and dill. Serve hot.

Yield: 12 servings