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Russian Palace's Vegetable Borscht Recipe

By Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois

This beet borscht soup recipe with carrots, cabbage, and potatoes has authentic Russian roots. This version comes from the famous Russian Palace Restaurant in Chicago.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour


  • 1 Tablespoon vegetable oil
  • 1-1/2 cups onion, 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 cabbage head
  • 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 clove garlic, minced
  • 1 teaspoon fresh dillweed, chopped


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.

Yield: 12 servings

Recipe Source: Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois
Reprinted with permission.

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