Mushroom Borscht with Prunes
by Editorial Staff
The fragrant mushroom borscht will be even tastier when cooked with prunes.
Cook: 5 hours
Servings: 4
Ingredients
- Dried mushrooms – 15 g
- Prunes – 120 g
- Cabbage – 300 g
- Beets – 500 g
- Onions – 150 g
- Carrots – 150 g
- Tomato puree – 90 g
- Ground black pepper – 0.25 teaspoon (to taste)
- Bay leaf – 1-2 pcs. (taste)
- Salt – 1 tbsp (to taste)
Directions
- Soak the mushrooms for 2-3 hours in cold water (2 l). Pour the water through a sieve into a saucepan. Rinse the mushrooms, put in a saucepan, bring to a boil and boil over low heat under a lid until tender (about an hour). Chop the mushrooms.
- Peel the beets, wash, cut into small strips. Peel the onion, wash, chop finely.
- Peel the carrots, wash, cut into small strips. Chop the cabbage.
- Put beets, carrots, and onions in a saucepan, add tomato paste, a little broth (100 ml) and simmer. Stir the vegetables continuously so that they do not burn, adding broth or water. Simmer over medium heat for about 7-10 minutes.
- After 10 minutes, add chopped cabbage. Stir and simmer for another 15 minutes.
- Peel the potatoes, wash, cut into slices.
- Rinse the prunes. Then add prunes to vegetables.
- Pour everything with prepared mushroom broth, put chopped boiled mushrooms, potatoes, cut into slices. Add pepper, bay leaves, salt.
- Cook mushroom borscht with prunes for 25-30 minutes over low heat, covered. Mushroom borsch with prunes is ready.
- When serving, you can put sour cream in the mushroom borscht.
Enjoy your meal!
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