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| Russian Palace's Vegetable Borscht Recipe |
Category: Soups
Rating:
N/A
Servings: 12
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Ingredients
1 tablespoon vegetable oil
1 1/2 cup onion; finely chopped (1 lg)
5 medium beets
1/2 cup carrot; chopped (1 small)
5 teaspoon tomato paste
16 cup chicken stock
2 large potatoes
1 medium cabbage head
1 cup green bell pepper; chopped
3 tablespoon sugar
1/3 cup lemon juice, fresh squeezed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic; minced
1 teaspoon dillweed; chopped
Cooking Directions:
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 Posted to MM-Recipes Digest V3 #307
soups,russian
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