*  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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