Free Recipe Russian Palace s Vegetable Borscht
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Russian Palace s Vegetable Borscht Recipe
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 ts Salt
1/2 ts Ground black pepper
1 Clove garlic; minced
1 ts Dillweed; chopped
Russian Palace s Vegetable Borscht Preparation
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 Date: Sat, 9 Nov 1996 20:04:53 +0000 From: Linda Place <placel@worldnet.att.net>
Cooking Temperature:
Recipe Serves: 12
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