| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Russian |
Soups, Russian |
12 |
Servings |
INGREDIENTS
| 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 |
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 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
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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