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    You are in: Home / Recipes / Russian Palace's Vegetable Borscht Recipe
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    Russian Palace's Vegetable Borscht Recipe

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Chef #809940's Note:

    From Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois, for 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

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on January 03, 2011


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

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    • on April 19, 2010


      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!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2009


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Russian Palace's Vegetable Borscht Recipe

    Serving Size: 1 (529 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 229.1
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 1.2 g
    Cholesterol 9.6 mg
    Sodium 706.9 mg
    Total Carbohydrate 35.5 g
    Dietary Fiber 4.4 g
    Sugars 14.5 g
    Protein 11.1 g

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