1 T. vegetable oil
1 1/2 c. onions, finely chopped (about 1 large)
5 medium beets
1/2 c. carrots, chopped (1 small)
5 t. tomato paste
16 c. chicken stock
2 large potatoes
1 medium head of cabbage
1 c. green bell pepper, chopped
3 T. sugar
1/3 c. lemon juice, fresh squeezed
1 t. salt
1/2 t. ground black pepper
1 clove garlic, minced
1 t. dillweed, chopped
1. Peel and julienne raw beets to yield 4 cups. Peel and cube potatoes to yield 2 1/2 cups. Finely chop cabbage 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.
Serves: 12
Source: Chicago Sun Times, November 6, 1996. Roza Gorenuk, chef at Chicago's Russian Palace restaurant. Recipe was originally from Roza's grandfather, who cooked for Czar Nicholas II.
Prepared by: Leslie for the April 2005 meeting.