Russian Palace's Vegetable Borscht Recipe

Total Time
1hr
Prep 20 mins
Cook 40 mins

From Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois, for About.com This beet borscht soup recipe with carrots, cabbage, and potatoes has authentic Russian roots. This version comes from the famous Russian Palace Restaurant in Chicago. Prep Time: 20 minutes Cook Time: 40 minutes

Ingredients Nutrition

Directions

  1. Peel and julienne raw beet to yield 4 cups.
  2. Peel and cube potatoes to yield 2-1/2 cups.
  3. Finely chop cabbage to yield 6 cups.
  4. Heat oil in a large skillet over medium-high heat.
  5. Add onion and saute until browned, about 5 to 7 minutes.
  6. Add beets and carrot. Saute, stirring constantly, for 10 minutes.
  7. Stir in tomato paste. Remove from heat and set aside.
  8. In a large stock pot, bring chicken stock to a boil over high heat.
  9. Add potato and cook for 3 minutes.
  10. Add cabbage and continue boiling for 5 minutes.
  11. Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt, and black pepper.
  12. Reduce heat to a simmer and cook for 15 minutes.
  13. Remove from heat. Stir in garlic and dill.
  14. Serve hot.
Most Helpful

This was a fantastic recipe. I added 1/2 and 1/2 at the end instead of sour cream -- delish!

Compassionate Cook00 January 03, 2011

This turned out great! Made it for a Russian themed party and it was a hit. Will make again for sure! I did add an extra potato and carrot, and left out the green pepper because I forgot to buy it when I was at the store. Still yummy!!

Starrypalm8 April 19, 2010

This was fantastic borscht. I made a few changes: added 1 cup diced celery to the onions, used a whole can of tomato paste, used vegetable stock instead of chicken, used half a red cabbage, omitted the bell pepper, and used juice of a whole lemon. M-mmm, delicious! Thanks, Chef #809940 and Chef Roza at The Russian Palace Restaurant, my Polish grandmother would have loved this version.

MA Blossom September 17, 2009