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Russian Palace's Vegetable Borscht

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      Title: RUSSIAN PALACE'S VEGETABLE BORSCHT
 Categories: Soups, Russian
      Yield: 12 Servings
 
      1 tb Vegetable oil
  1 1/2 c  Onion; finely chopped (1 lg)
      5 md Beets
    1/2 c  Carrot; chopped (1 small)
      5 ts Tomato paste
     16 c  Chicken stock
      2 lg Potatoes
      1 md Cabbage head
      1 c  Green bell pepper; chopped
      3 tb Sugar
    1/3 c  Lemon juice, fresh squeezed
      1 ts Salt
    1/2 ts Ground black pepper
      1    Clove garlic; minced
      1 ts Dillweed; chopped
 
  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.
  
  2. Heat oil in a large skillet over medium-high heat. Add onion and
  saute until browned, about 5 to 7 minutes.
  
  3. Add beets and carrot. Saute, stirring constantly, for 10 minutes.
  
  4. Stir in tomato paste. Remove from heat and set aside.
  
  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.
  
  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.
  
  7. Remove from heat. Stir in garlic and dill. Serve hot.
  
  Source: 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
 
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