Russian Palace's Vegetable Borscht Recipe
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
12
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
- Peel and julienne raw beet to yield 4 cups.
- Peel and cube potatoes to yield 2-1/2 cups.
- Finely chop cabbage to yield 6 cups.
- Heat oil in a large skillet over medium-high heat.
- Add onion and saute until browned, about 5 to 7 minutes.
- Add beets and carrot. Saute, stirring constantly, for 10 minutes.
- Stir in tomato paste. Remove from heat and set aside.
- 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.
- 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.
- Remove from heat. Stir in garlic and dill.
- Serve hot.
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Reviews
-
This was fantastic borscht. I made a few changes: added 1 cup diced celery to the onions, used a whole can of tomato paste, used vegetable stock instead of chicken, used half a red cabbage, omitted the bell pepper, and used juice of a whole lemon. M-mmm, delicious! Thanks, Chef #809940 and Chef Roza at The Russian Palace Restaurant, my Polish grandmother would have loved this version.
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I thought it was good, but hubby didn't like it - hence the 4 stars. Neither of us are familiar with borscht, so maybe that was the problem. I felt it lacked a certain richness. I'm pretty certain it was the lack of meat. (You certainly can't call me a vegan.) I did substitute a red bell pepper for the green pepper, so maybe that made a difference. I blended a batch of the leftovers and will try it chilled. We'll see . . .
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Tweaks
-
I thought it was good, but hubby didn't like it - hence the 4 stars. Neither of us are familiar with borscht, so maybe that was the problem. I felt it lacked a certain richness. I'm pretty certain it was the lack of meat. (You certainly can't call me a vegan.) I did substitute a red bell pepper for the green pepper, so maybe that made a difference. I blended a batch of the leftovers and will try it chilled. We'll see . . .
-
This was fantastic borscht. I made a few changes: added 1 cup diced celery to the onions, used a whole can of tomato paste, used vegetable stock instead of chicken, used half a red cabbage, omitted the bell pepper, and used juice of a whole lemon. M-mmm, delicious! Thanks, Chef #809940 and Chef Roza at The Russian Palace Restaurant, my Polish grandmother would have loved this version.