Borscht with Prunes and Eggplant
by Editorial Staff
Lean borsch with prunes and eggplant turns out to be incredibly rich and aromatic. The addition of fried eggplants and prunes makes meatless borscht unusual, but no less tasty.
Cook: 1 hour
Servings: 8
Ingredients
- White cabbage – 250 g
- Beets – 200 g (1 pcs.)
- Eggplant – 250 g (1 pcs.)
- Prunes – 100 g
- Potatoes – 450 g (4 pcs.)
- Carrots – 150 g (1 pcs.)
- Tomato paste – 180 g
- Greens (parsley and dill) – 50 g
- Sugar – 1 tbsp
- Salt – 1 tbsp (or to taste)
- Ground paprika – 1 tbsp
- Hops-suneli – 1 teaspoon
- Bay leaf – 2 pcs.
- Allspice peas – 4-5 pcs.
- Vegetable oil – 4 tbsp
- Sour cream (for serving, optional) – to taste
- Water – 2.5 l
Directions
- Peel and coarsely grate carrots and beets. Heat 2 tablespoon in a skillet. tablespoons of vegetable oil put the beets and fry for 5 minutes over medium heat. Then add carrots to the pan and fry for another 4-5 minutes.
- Add tomato paste (if the paste is very thick, dilute with 100 ml of water) and add sugar. Simmer over low heat for 8-10 minutes. Add salt, paprika. Cover the pan with a lid and turn off the heat.
- Cut off the edges of the eggplant on both sides. Cut the eggplant into slices, salt a little, set aside for 5-10 minutes. Then rinse the eggplants from salt. Heat the remaining vegetable oil in a frying pan (2 tablespoons). Fry the eggplant until golden brown on both sides, about 3-4 minutes.
- Boil water in a saucepan. Peel the potatoes, cut into medium pieces, and place in boiling water. Season with salt, bring to a boil again and simmer for 15-20 minutes.
- Cut the cabbage into strips. Add cabbage to the pot with potatoes and cook for 2-3 minutes.
- Add the stewed vegetables from the pan stir.
- Add prunes and sautéed eggplant. Simmer lean borsch with prunes and eggplants for another 10 minutes over low heat.
- Chop fresh herbs finely. Add allspice, bay leaves, and herbs to the pan. Cover with a lid, turn off the heat and let the borscht brew for 15 minutes.
- Pour the lean borsch with eggplant and prunes into bowls. Serve with sour cream if desired.
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