Recipe - Russian Palaces Vegetable Borscht

1 tablespoon Vegetable oil
1 One half cup Onion; finely chopped (1 lg)
5 md Beets
One half cup Carrot; chopped (1 small)
5 teaspoon Tomato paste
16 cup Chicken stock
2 lg Potatoes
1 md Cabbage head
1 cup Green bell pepper; chopped
3 tablespoon Sugar
1/3 cup Lemon juice, fresh squeezed
1 teaspoon Salt
One half teaspoon Ground black pepper
1 Clove garlic; minced
1 teaspoon Dillweed; chopped

1. Peel and julienne raw beets to yield 4 cups. Peel and cube potatoes to
yield 2 One half cups. Finely chop cabbege to yield 6 cups.

2. Heat oil in a large skillet over mediumhigh 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 beettomato 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 MMRecipes Digest V3 #307

Date: Sat, 9 Nov 1996 20:04:53 +0000

From: Linda Place placel@worldnet.att.net