does anyone know what that one russian soup is, that has a lot of tomato paste and cabbage in it?

Answer 1

Borscht!

Answer 2

RUSSIAN CABBAGE SOUP

1/2 head of white cabbage
1½ - 2 tbsp butter
1 medium onion
½ small leek (white part)
1 medium carrot
small piece of parsnip
small piece of rutabaga
small piece of celery root
32 ounces of good strong beef stock (preferably homemade)
1 bay leaf
salt
black pepper
dash of white wine vinegar
2 - 3 tbsp tomato paste
(chopped parsley)

Shred the cabbage in short, thick strips. Rinse and thinly slice the white part of the leek. Peel and finely dice the onion. Clean, peel and finely dice the root vegetables. Do not use root vegetables more than half of the weight of the cabbage, otherwise they will overpower the cabbage flavour.

Bring the stock to the boil. Melt the butter in a large, wide saucepan on a medium-high heat. Add the onion and leek, the diced root vegetables and a pinch of salt. Stirring continually, sauté the vegetables for about 10 minutes. Do not let them brown. Add the shredded cabbage and stir, until it has somewhat collapsed and wilted.

Pour just enough hot stock in the pan to cover the ingredients. Stir and bring the soup to a boil. Reduce the heat, cover the pan and let the soup simmer for at least one hour, preferably longer. If the soup seems too thick, almost stew-like, add some more hot stock.

Remove the lid, add the bay leaf, some salt and pepper. To sharpen and deepen the flavour, you may also add a dash of vinegar and some tomato paste. Note, that the tomato paste will give the soup a red tint. Let the soup simmer slowly for another 20 minutes or so, uncovered.

Sprinkle the soup with some chopped parsley.

Answer 3

Russian Palace Borcht (Czar Nicholas II)
Source:
Roza Gorenuk, chef at Chicago's Russian Palace restaurant.
Recipe was originally from Roza's grandfather,
who cooked for Czar Nicholas II.

Russian Palace's Vegetable Borscht

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

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.
Heat oil in a large skillet over medium-high heat.
Add onion and saute until browned, about 5 to 7 minutes.
Add beets & carrot. Saute, stirring constantly, for 10 minutes.
Stir in tomato paste. Remove from heat and set aside.
In large stock pot, bring chicken stock to 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.

Answer 4

You might be thinking about borscht. But it is made with beets. Hope this helps.