Russian Palace'S Vegetable Borscht Recipe - cooking recipe

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

Preparation

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.