Do you want to diversify the classic borscht with something more original? Of course, you can add other vegetables, beans or mushrooms. And you can – prunes! It gives borscht an unusual sweet and savory taste.
Ingredients
- Meat broth - 2.5 l
- Prunes - 150 g
- Beetroot - 4 pieces
- Sugar - 1 tbsp.l .
- Tomato paste - 2 art.l.
- Onion - 1 piece
- Carrots - 1 piece
- Parsley root - 1 piece
- Flour - 1 tsp.
- Cabbage - 350 g
- Potatoes - 4 pieces
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Pour 500 ml of water over the prunes, add sugar and boil for 10 minutes until soft.
Cut the beets into thin strips and fry with a spoonful of tomato paste and broth. Simmer for about 10-15 minutes.
Chop the onion, carrot and parsley root, and fry separately. Add flour and remaining tomato paste, fry for another 5 minutes.
Boil the potatoes in boiling broth until half cooked. Add the chopped cabbage and cook for another 10 minutes.
Add all the other vegetables and prunes, season the borscht and cook for another 10 minutes on low heat.
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