Title: Russian Palace's Vegetable Borscht
Categories: Soup Russian
Yield: 12 Servings

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

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 CHILE-HEADS DIGEST V3 #

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