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
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|Serving Size: 1 Serving (900g)|
|Recipe Makes: 12|
|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 %|
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Calories per serving: 386
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