Lean Borsch with Chinese Cabbage, Beans and Prunes
by Editorial Staff
Each housewife prepares red borscht in her own way. Here’s another version of delicious lean borscht for you. Peking cabbage is used in this recipe, beans are canned, and, moreover, together with the liquid. Prunes, celery roots, and parsley will give the dish unusual flavoring notes. We have such borscht just fly away – I cook 5 liters each. 🙂
Cook: 1 hour
Servings: 12
Ingredients
- Peking cabbage – 300 g
- Beets (medium) – 2 pcs.
- Canned white beans – 400 g
- Dried prunes – 7-8 pcs.
- Sweet pepper – 1 pc.
- Celery root – 50 g
- Parsley root – 1 pc.
- Potatoes – 2-3 pcs.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Greens (dill) – 1 bunch
- Tomato paste – 2 tbsp
- Vegetable oil – 80-110 ml (5-7 tablespoons)
- Bay leaf – 2 pcs.
- Salt to taste
- Ground black pepper – to taste
- Table vinegar 9% (for color, optional) – 1 teaspoon
Directions
- Boil 3 liters of water. While the water is boiling, peel the beets and grate them on a coarse grater. Peel and cut the potatoes.
- Preheat a frying pan, pour 2-3 tablespoon. tablespoons of vegetable oil. Put the beets in hot oil. Fry, stirring occasionally, over medium heat for 2-3 minutes. If you like the bright rich color of borscht, then add vinegar to the pan.
- The water boiled. Place the beets in a saucepan. Then add potatoes. Boil. To cook over low heat, covered for 15-20 minutes.
- Meanwhile, peel and finely chop the onion. Peel and coarsely grate carrots, celery, and parsley roots. Cut the Chinese cabbage into strips (not too thin). Finely chop the greens.
- Preheat a frying pan, pour 3-4 tablespoon. tablespoons of vegetable oil. Put prepared onions and carrot, celery, and parsley roots in hot oil. Fry, stirring occasionally, over medium heat for 2-3 minutes. Add tomato paste. Simmer everything together over low heat for 2 minutes.
- Add bell peppers to the pan – I already have sliced frozen ones (fresh peppers must first be cut into strips). Add prunes. Add canned beans. Add Chinese cabbage. Add frying to the pan.
- Season with salt and pepper to taste. Add herbs and bay leaves. Boil. Cook the borscht over low heat, covered for 10-15 minutes. Remove from heat. Let it brew for 10-15 minutes. Red borscht with Chinese cabbage is ready!
Bon Appetit!
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