Russian Palace's Vegetable Borscht Recipe

Recipe by Chef #809940
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READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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