Borscht “Classic”
by Editorial Staff
Each housewife is sure that she knows exactly how to cook delicious borscht. And among the many recipes, there is borscht with prunes. All other ingredients are the same as for regular, classic borscht with beets, but the addition of prunes makes this first course more interesting.
Cook: 2 hours
Servings: 8
Ingredients
- Beef – 500 g
- Potatoes – 500 g
- White cabbage – 500 g
- Beets – 300 g
- Carrots – 300 g
- Bulb onions – 2 pcs.
- Tomato paste – 2 tbsp
- Prunes – 5 pcs.
- Parsley greens – 1 bunch
- Salt – 0.5-1 tbsp (to taste)
- Vegetable oil – 2 tbsp
- Water – 2 l
- Sour cream (for serving) – to taste
Directions
- All the necessary products are prepared. If the prunes are dry, pour boiling water over it for 10-15 minutes.
- The meat is cut into small pieces.
- Spread the meat in a saucepan, fill it with cold water. Bring to a boil, remove the foam and cook the meat for 1.5 hours over low heat, under a lid.
- Peel and cut the potatoes into large pieces.
- Beets are peeled, cut into strips. Usually, beets are stewed in a pan with lemon juice or vinegar – you can do just that. But in this recipe, beets are added to the broth raw and cooked along with potatoes and cabbage.
- The cabbage is chopped into strips.
- Peel the onion and chop finely.
- Carrots are peeled and grated on a coarse grater.
- Prunes are pitted and finely chopped.
- The pan is heated, vegetable oil is poured. Spread onions and carrots in hot oil, fry vegetables, stirring occasionally, for 3-4 minutes over medium heat. Add tomato paste, mix and fry vegetables with tomato for another 1 minute.
- Potatoes, beets, cabbage, fried onions, and carrots are added to the broth. Add prunes, salt and cook borsch with prunes until potatoes are cooked, 20-25 minutes.
- Greens are washed and cut into small pieces.
- Ready borsch with prunes is poured into plates, sprinkled with chopped parsley.
Serve borsch with sour cream.
Enjoy your meal!
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