English
Deutsch
español
français
italiano
-
Newest
Puff pastry and pate pie
Onion jam
Champignons on skewers in the oven
Homemade croissants
Cointreau liqueur
Crab cakes
Borscht with prunes
Our borscht with prunes will be a real find for those who observe fasting or adhere to vegetarian dietary principles. Moreover, this first dish turns out to be unusually tasty and fragrant. Why? Because borsch is prepared on mushroom broth, and prunes with their inimitable smoky notes act as a special additive to the dish. All other ingredients are traditional: beets, onions, carrots, cabbage and potatoes. Therefore, your "omnivorous" household will certainly like the dish. We are simply sure that the absence of meat in borscht with prunes will not embarrass them at all, and even pleasantly surprise them, because this version of the soup is more light and better digestible.
How to cook Borscht with prunes
Step 1
Prepare the ingredients for borscht with prunes. Place dried mushrooms in a saucepan, pour 2 liters of warm water and leave for 2 hours. Then put on fire, bring to a boil and cook over low heat for 1-1.5 hours. Drain the mushrooms in a colander and then cut into strips. Strain the broth through 2 layers of gauze.
Step 2
Rinse the prunes thoroughly under running water and place in a small saucepan. Pour 500 ml of water and add sugar. Put on fire and cook until soft for 10 minutes.
Step 3
Peel the beets for borscht, wash and cut into thin strips. Heat half the oil in a frying pan. Put the beets, add 1 tbsp. l. tomato paste and mushroom broth. Simmer, stirring occasionally, over low heat for 10-15 minutes.
Step 4
Peel the onion, carrot and parsley root, then chop finely. Heat the remaining oil in a frying pan and, stirring, brown the prepared vegetables for 3 minutes. Add the remaining tomato paste and flour. Simmer over low heat for 5 minutes.
Step 5
Chop cabbage for borscht. Cut boiled potatoes into small pieces. Bring the mushroom broth to a boil. Put the cabbage and cook for 10 minutes.
Step 6
Add potatoes, stewed beets, onions with carrots and parsley, as well as chopped mushrooms and prunes along with the broth. Salt, pepper and cook for 10 minutes over low heat. Pour borscht on plates, add greens and serve.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Khinkal in Dagestan style
Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the
Ojahuri from veal
Ojakhuri is a classic Georgian dish. In fact, this meat and potatoes are a win-win combination. You can use different types of meat for ojahuri. We will choose tender veal. Odeakhuri is traditionally served on a ketsi (clay plate) to keep the dish ho
Armenian Lavash Roll with Stuffing
Perhaps the most versatile dish you can think of is a lavash roll with filling, because you can stuff lavash with whatever your heart desires. Lavash with vegetables, with salad, with canned fish, sweet lavash with cottage cheese. The choice of filli
Beef knuckle
The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col
Beef shurpa
Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of