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Russian palace's vegetable borscht recipe

1 tbsp vegetable oil
1 1/2 c onion finely chopped (1 lg)
5 medium beets
1/2 c carrot chopped (1 small)
5 tsp tomato paste
16 c chicken stock
2 lg potatoes
1 medium cabbage head
1 c green bell pepper chopped
3 tbsp sugar
1/3 c lemon juice, fresh squeezed
1 tsp salt
1/2 tsp ground black pepper
1 ea clove garlic -- minced
1 tsp dill weed -- chopped
measures conversion [+]

Peel and julienne raw beets 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.

Cuisine: Russian
Source: Roza Gorenuk, chef at Chicago's Russian Palace restaurant. Recipe was originally from Roza's grandfa
Recipe category: Soups > Schi-and-Borsch, Vegetable-Dishes > Cabbage, Vegetable-Dishes > Other

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