Russian Palace's Vegetable Borscht Recipe
1 Tbsp vegetable oil
1-1/2 cups onion, finely chopped (1 large)
5 medium beets
1/2 cup carrot, chopped (1 small)
5 tsp tomato paste
16 cups chicken stock
2 large potatoes
1 medium cabbage head
1 cup green bell pepper, chopped
3 Tbsp sugar
1/3 cup lemon juice, fresh squeezed
1 tsp salt
1/2 tsp ground black pepper
1 clove garlic, minced
1 tsp fresh dillweed, chopped
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.
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 servingsCredits
Recipe from: Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois