Borsch with Prunes and Pickled Tomatoes
by Editorial Staff
A chic thick borsch with an intense bright color and no less intense taste! A small amount of added prunes gives a special flavor to this dish. Tomatoes are added not fresh, but pickled, and at the very end of cooking, when the potatoes are already cooked.
Cook: 3 hours 20 minutes
Servings: 8
Ingredients
- Beets – 350 g (1 pc.)
- White cabbage – 160 g
- Pickled tomatoes – 250 g (4 pcs.)
- Potatoes – 400 g (2 pcs.)
- Prunes – 50 g
- Bulb onions – 100 g (1 pc.)
- Carrots – 100 g (1 pc.)
- Tomato paste – 2 tbsp
- Garlic – 2 cloves
- Sugar – 1 tbsp
- Salt – 2 teaspoon
- Bay leaf – 2 pcs.
- Ground black pepper – on the tip of a knife
- Vegetable oil – 2-3 tbsp
- Water – 2 l
Directions
- Rinse the beets, cover in a saucepan with water and bring to a boil. Cook over low heat until cooked through, about 60-80 minutes. Remove the finished beets and cool.
- Peel the onion and cut it into small cubes. Peel and grate the carrots.
- Heat vegetable oil in a frying pan, add chopped onions and carrots, and fry for 3-4 minutes over medium heat, stirring occasionally.
- Peel the cooled beets and grate on a coarse grater. Add chopped beets to the skillet. Simmer for 2-3 minutes. Add sugar, add tomato paste and simmer for another 2-3 minutes.
- Peel and cut the potatoes into small cubes. Place the potatoes in a saucepan where the borscht will be boiled and cover with water. Add bay leaves, bring to a boil and remove the foam. Cook over low heat for 5 minutes.
- Chop the white cabbage thinly.
- Add shredded cabbage to a saucepan and bring to a boil again. Simmer over low heat for 15 minutes.
- Remove the skins from the pickled tomatoes, cut the tomatoes into small pieces.
- Rinse prunes and cut lengthwise into long pieces.
- Add chopped tomatoes, prunes and fried onions, carrots, and beets to the borscht. Add salt and black pepper. Bring to a boil and simmer all together for 5-7 minutes. Peel the garlic, chop finely and add to the pot at the end of cooking.
Enjoy your meal!
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