Russian Palace's Vegetable Borscht Recipe
Ready In: 1 hr
Serves: 12
Ingredients
- 1 tablespoon vegetable oil
- 1 1⁄2 cups onions, finely chopped (1 large)
- 5 medium beets
- 1⁄2 cup carrot, chopped (1 small)
- 5 teaspoons tomato paste
- 16 cups chicken stock
- 2 large potatoes
- 1 medium head of cabbage
- 1 cup green bell pepper, chopped
- 3 tablespoons sugar
- 1⁄3 cup lemon juice, fresh squeezed
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 garlic clove, minced
- 1 teaspoon fresh dill, chopped
Directions
- Peel and julienne raw beet to yield 4 cups.
- Peel and cube potatoes to yield 2-1/2 cups.
- Finely chop cabbage to yield 6 cups.
- Heat oil in a large skillet over medium-high heat.
- Add onion and saute until browned, about 5 to 7 minutes.
- Add beets and carrot. Saute, stirring constantly, for 10 minutes.
- Stir in tomato paste. Remove from heat and set aside.
- 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.
- 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.
- Remove from heat. Stir in garlic and dill.
- Serve hot.
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