Russian Palace Vegetable Borscht Recipe


Roza Gorenuk, chef at Chicago's Russian Palace restaurant. Recipe was originally from Roza's grandfather, who cooked for Czar Nicholas II. Printed in the Chicago Sun Times, November 6, 1996.

Step 1

Peel and julienne raw beets to yield 4 cups. Peel and cube potatoes to yield 2 1/2 cups. Finely chop cabbege to yield 6 cups.

Step 2

Heat oil in a large skillet over medium-high heat. Add onion and saute until browned, about 5 to 7 minutes.

Step 3

Add beets and carrot. Saute, stirring constantly, for 10 minutes.

Step 4

Stir in tomato paste. Remove from heat and set aside.

Step 5

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.

Step 6

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.

Step 7

Remove from heat. Stir in garlic and dill. Serve hot.

Things You'll Need

  • 1tablespoon vegetable oil
  • 1 1/2cup onions -- finely chopped
  • 5medium beets
  • 1/2cup carrots -- chopped
  • 5tablespoons tomato paste
  • 16cups chicken stock
  • 2large potatoes
  • 1medium cabbage head
  • 1cup green bell peppers -- chopped
  • 3tablespoons sugar
  • 1/3cup lemon juice, fresh squeezed
  • 1teaspoon salt
  • 1/2teaspoon ground black pepper
  • 1clove garlic -- minced
  • 1teaspoon dillweed -- chopped

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