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.

Summary

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

Print Recipe Pin Recipe

Instructions

1. 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.
2. Peel the onion and cut it into small cubes. Peel and grate the carrots.
3. Heat vegetable oil in a frying pan, add chopped onions and carrots, and fry for 3-4 minutes over medium heat, stirring occasionally.
4. 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.
5. 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.
6. Chop the white cabbage thinly.
7. Add shredded cabbage to a saucepan and bring to a boil again. Simmer over low heat for 15 minutes.
8. Remove the skins from the pickled tomatoes, cut the tomatoes into small pieces.
9. Rinse prunes and cut lengthwise into long pieces.
10. 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!