Russian Palace's Vegetable Borscht Recipe

Submitted by luisawoods

"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"

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 12

ingredients

• 14.79 ml vegetable oil
• 354.88 ml onions, finely chopped (1 large)
• 5 medium beets
• 118.29 ml carrot, chopped (1 small)
• 24.64 ml tomato paste
• 3785.44 ml chicken stock
• 2 large potatoes
• 1 medium head of cabbage
• 236.59 ml green bell pepper, chopped
• 44.37 ml sugar
• 78.78 ml lemon juice, fresh squeezed
• 4.92 ml salt
• 2.46 ml ground black pepper
• 1 garlic clove, minced
• 4.92 ml fresh dill, chopped

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.

Reviews

[Starrypalm8]

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!!

 

[Compassionate Cook00]

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

 

[MA Blossom]

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.

 

[lshapka]

This is my go to recipe for borscht. I have been making this for several years and will continue to make it as it is perfect for using up all of my fall and winter vegetables.

 

[Cook In Northwest]

I thought it was good, but hubby didn't like it - hence the 4 stars. Neither of us are familiar with borscht, so maybe that was the problem. I felt it lacked a certain richness. I'm pretty certain it was the lack of meat. (You certainly can't call me a vegan.) I did substitute a red bell pepper for the green pepper, so maybe that made a difference. I blended a batch of the leftovers and will try it chilled. We'll see . . .