Russian Palace's Vegetable Borscht



	Russian Palace's Vegetable Borscht soups, russian 1 tablespoon vegetable oil 1 1/2 cup onion; finely chopped (1 lg) 5 medium beets 1/2 cup carrot; chopped (1 small) 5 teaspoon tomato paste 16 cup chicken stock 2 large potatoes 1 medium cabbage head 1 cup green bell pepper; chopped 3 tablespoon sugar 1/3 cup lemon juice, fresh squeezed 1 teaspoon salt 1/2 teaspoon ground black pepper 1 clove garlic; minced 1 teaspoon 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 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