Lean Borsch with Beans and Prunes
by Editorial Staff
Lenten borsch with beans and prunes is an original and satisfying first course with a bright taste. Such borsch will conquer you with an abundance of vegetables and a pleasant smoky aroma that appears thanks to prunes. This first course will take its rightful place on your lunch menu.
Cook: 1 hour 20 mins
Servings: 6
Ingredients
- White cabbage – 200 g
- White beans (dry) – 200 g
- Pitted prunes – 100 g
- Beets – 300 g
- Tomatoes – 300 g
- Onions – 80 g
- Carrots – 70 g
- Garlic – 3-4 cloves
- Vegetable oil – 20-30 ml
- Salt to taste
- Ground black pepper – to taste
- Sour cream (for serving, optional) – to taste
Directions
- We wash the beans thoroughly and fill them with cold water for 4-6 hours. Then rinse the beans thoroughly and put them in a saucepan. Pour 2.5 liters of water, bring to a boil and cook the beans for 50-60 minutes.
- Wrap the beets in foil and send them to bake in a preheated oven for 1 hour at 180 degrees.
- Chop the cabbage into small strips. Put cabbage with beans and cook for 8 minutes.
- Peel the onion and cut it into thin feathers. Peel the carrots and rub them on a coarse grater.
- Heat the vegetable oil in a frying pan and fry the onions and carrots until soft.
- Pour the tomatoes with boiling water for 3 minutes, then dip them in cold water. Peel the tomatoes. Rub the tomatoes on a fine grater.
- Put fried vegetables, tomatoes, and prunes in a saucepan. Cook for 5 minutes.
- Peel the baked beets and cut them into strips. Put the beets in a saucepan and boil for another 3-5 minutes.
- We clean the garlic and rub it on a fine grater. Put garlic in the borscht, salt, and pepper. Cook for 1 minute and turn off the heating. Let the borscht brew under the lid for 5-10 minutes. Lean borsch with beans and prunes is ready.
Enjoy your meal!
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