Side Pannel
Russian Palace's Vegetable Borscht
Russian Palace's Vegetable Borscht
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Russian
Ingredients List
- 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
Directions
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.
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.
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