• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Russian Palace's Vegetable Borscht

  • Recipe Submitted by on

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


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

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

7. Remove from heat. Stir in garlic and dill. Serve hot.

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