Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil
1 1/2 c Onion; finely chopped (1 lg)
5 md Beets
1/2 c Carrot; chopped (1 small)
5 ts Tomato paste
16 c Chicken stock
2 lg Potatoes
1 md Cabbage head
1 c Green bell pepper; chopped
3 tb Sugar
1/3 c Lemon juice, fresh squeezed
1 ts Salt
1/2 ts Ground black pepper
1 Clove garlic; minced
1 ts 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

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