*  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
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving