Russian Palace's Vegetable Borscht Recipe


Ingredients

1 tbsp vegetable oil
1 1/2 cup onion, finely chopped (1 lg)
5 medium beets
1/2 cup carrot, chopped (1 small)
5 tsp tomato paste
16 cup chicken stock
2 large potatoes
1 medium cabbage head
1 cup green bell pepper, chopped
3 tbsp sugar
1/3 cup lemon juice, fresh squeezed
1 tsp salt
1/2 tsp ground black pepper
1 clove garlic, minced
1 tsp dillweed, chopped


Directions

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


Servings: 12 servings

 

 

Russian Palace's Vegetable Borscht Recipe brought to you by Recipe Ideas


Categories: Russian; Soup; Vegetable


The History of Recipes

It is quite feasible to follow the history of transcribed cooking instructions back into ancient history, at least as far back as the early Egyptians, and potentially, even further back. In practice though, these, old recipes were just basic pictorial instructions for meal preparation.

Interestingly, the oldest recipe discovered so far, according to experts in ancient history are some tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`.

Moving on, we have two recipe books dating from the fourteenth century - a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that is familiar to us all today, but rather descriptions of the types of meals enjoyed by the upper classes of that period.

During the next few hundred years, the upper-class families of Europe competed to serve up the most exotic banquets, and because of this the best chefs and their recipes could command a high salary. However, it wasn`t until the 19th century that fine cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, testing, and writing down recipes to help cooks of their time.

Like it or not, the introduction of TV brings us TV cooks and the accompanying recipe books.

Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like those on this web site.

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We hope you enjoy this Russian Palace's Vegetable Borscht recipe.

 


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