Do you want to surprise your household with a new taste of borscht? Cook it with prunes! Smoked dried fruit gives the dish bright notes of taste and aroma. It should be added in small quantities, since excessive prunes can give bitterness.
Ingredients
Step-by-step cooking recipe
Cut the meat, rinse, pour cold water and cook for 1 hour. Remove the foam that forms during cooking.
Wash the prunes and boil them in a separate saucepan with sugar for 15 minutes. Drain and cool.
Peel and slice potatoes, beets and onions. Grate the carrots, chop the cabbage into small strips.
Fry onions and carrots in vegetable oil until golden brown.
Add the beets and cook for 7 minutes over low heat. Stir the vegetables periodically.
Mix tomato paste and 200 ml of broth, pour into a frying pan. Simmer for 15 minutes.
Pour the roast and potatoes into a saucepan with meat. Boil for 10 minutes.
Add prunes, cabbage and continue cooking borscht for another 7 minutes.
Add salt, turn off and leave under the lid for 20 minutes.
