Do you like borscht? I will offer red borsch with mushrooms and prunes – the most delicious first course. This is a lean option, but you can cook such borscht in any broth.
Wash beans and soak in cold water for 1-2 hours. Drain the water, pour cold water over the beans. Let it boil and then simmer over low heat until tender, 40-60 minutes.
Peel the potatoes, wash and cut into cubes. Boil 2 liters of water or broth. Dip the chopped potatoes in boiling water (or pour over water). Cook for 15-20 minutes.
Peel and wash onions and carrots. Cut the onion into cubes. Grate half of the carrots on a coarse grater. Peel, wash, and grate beets.
Wash the champignons and cut them into thin strips. Soak prunes in hot water for 10 minutes. Peel. Cut into slices.
Cut the other half of the carrot into thin strips. Cut the white cabbage into thin strips.
Preheat a frying pan, pour in vegetable oil. Arrange the carrots and beets. Simmer, stirring occasionally, over medium heat for about 5 minutes. Then add the prunes. Simmer for 2 minutes.
Put half the onion and the remaining carrots in a pan with heated vegetable oil and simmer for about 2-3 minutes. Then lay out the tomato paste. Mix. Simmer for 1 minute. Add the frying to the pan.
Put the rest of the onion in a pan with heated vegetable oil, fry for 1 minute. Then add the prepared mushrooms. Fry, stirring occasionally, for 2-3 minutes.
Add beans, mushrooms, and cabbage to the pot. Season with salt and pepper. Add some sugar. Boil borsch with mushrooms and prunes under a lid on the lowest heat for 10 minutes.
Remove from heat and let it brew for 20 minutes. Wash and finely chop the herbs. Add herbs to the pan. Borsch with mushrooms and prunes is ready. Serve borsch with mushrooms and hot prunes. Bon Appetit!
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