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Name: Russian Palaces Vegetable Borscht
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 5 md Beets; 2 lg Potatoes; 1/3 c Lemon juice fresh squeezed; 1 Garlic minced; 1/2 ts Black Pepper ground; 1/2 c Carrot chopped; 16 c Chicken Stock; 1 ts Salt; 1 1/2 c Onion finely chopped; 5 ts Tomato paste; 1 md head Cabbage; 1 c Green bell pepper chopped; 3 tb Sugar; 1 tb Vegetable oil; 1 ts Dillweed chopped

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INGREDIENTS

5 md Beets
2 lg Potatoes
1/3 c Lemon juice ; fresh squeezed
1 Garlic ; minced
1/2 ts Black Pepper ; ground
1/2 c Carrot ; chopped
16 c Chicken Stock
1 ts Salt
1 1/2 c Onion ; finely chopped
5 ts Tomato paste
1 md head Cabbage
1 c Green bell pepper ; chopped
3 tb Sugar
1 tb Vegetable oil
1 ts Dillweed ; chopped

Servings

INSTRUCTIONS

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 Chicagos Russian Palace restaurant. Recipe was originally from Rozas grandfather, who cooked for Czar Nicholas II. Printed in the Chicago Sun Times, November 6, 1996 Posted to MM-Recipes Digest V3 #307 Date: Sat, 9 Nov 1996 20:04:53 +0000 From: Linda Place

NOTES

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Russian Palaces Vegetable Borscht

5 md Beets
2 lg Potatoes
1/3 c Lemon juice fresh squeezed
1 Garlic minced
1/2 ts Black Pepper ground
1/2 c Carrot chopped
16 c Chicken Stock
1 ts Salt
1 1/2 c Onion finely chopped
5 ts Tomato paste
1 md head Cabbage
1 c Green bell pepper chopped
3 tb Sugar
1 tb Vegetable oil
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 Chicagos Russian Palace restaurant. Recipe  was originally from Rozas grandfather, who cooked for Czar Nicholas II.  Printed in the Chicago Sun Times, November 6, 1996  Posted to MM-Recipes Digest V3 #307    Date: Sat, 9 Nov 1996 20:04:53 +0000    From: Linda Place <placel@worldnet.att.net>

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Nutrition

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Serving Size: 1 Serving (900g)
Recipe Makes: 12

Calories: 386
Calories from Fat: 79 (20%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 1.7g
Cholesterol 19.2mg		6 %
Sodium 1019.2mg		35 %
Potassium 1362.5mg		36 %
Total Carbohydrate 58.1g		17 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 52.4g
Protein 19.9g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 386

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