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- Exported from MasterCook *
RUSSIAN PALACE'S VEGETABLE BORSCHT
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Russian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Vegetable oil
1 1/2 c Onion -- finely chopped (1
lg)
5 md Beets
1/2 c Carrot -- chopped (1 small)
5 ts Tomato paste
16 c Chicken stock
2 lg Potatoes
1 md Cabbage head
1 c Green bell pepper -- chopped
3 tb Sugar
1/3 c Lemon juice, fresh squeezed
1 t Salt
1/2 ts Ground black pepper
1 Clove garlic -- minced
1 t Dillweed -- chopped
1. Peel and julienne raw beets to yield 4 cups. Peel
and cube potatoes to yield 2 1/2 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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