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
We are able to track the history of meal recipes way back into the distant past, certainly as far back into recorded history as ancient Egypt, and possibly even further than that. However, generally, these old records were just basic hieroglyphic or cunieform recipes for meal preparation.
As we move on, there are a couple of recipe books which appeared in the 14th Century - a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian curry that appears on menues today, but rather recipes for the types of food prepared for the rich and powerful. Later, in the fifteenth century, the Crusaders brought back a variety of foods and herbs from Arab countries, such as coriander, parsley, and basil. These new foods and spices led to an outbreak in recipe books, some of which are now in private libraries. The arrival of television brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Russian Palace's Vegetable Borscht recipe.
