Russian Palace's Vegetable Borscht Recipe

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

1. 1

   Peel and julienne raw beet to yield 4 cups.

2. 2

   Peel and cube potatoes to yield 2-1/2 cups.

3. 3

   Finely chop cabbage to yield 6 cups.

4. 4

   Heat oil in a large skillet over medium-high heat.

5. 5

   Add onion and saute until browned, about 5 to 7 minutes.

6. 6

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

7. 7

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

8. 8

   In a large stock pot, bring chicken stock to a boil over high heat.

9. 9

   Add potato and cook for 3 minutes.

10. 10

    Add cabbage and continue boiling for 5 minutes.

11. 11

    Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt, and black pepper.

12. 12

    Reduce heat to a simmer and cook for 15 minutes.

13. 13

    Remove from heat. Stir in garlic and dill.

14. 14

    Serve hot.