The fragrant mushroom borscht will be even tastier when cooked with prunes.

Summary

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)

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Instructions

1. 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.

   

2. Peel the beets, wash, cut into small strips. Peel the onion, wash, chop finely.
3. Peel the carrots, wash, cut into small strips. Chop the cabbage.
4. 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.

   

5. After 10 minutes, add chopped cabbage. Stir and simmer for another 15 minutes.
6. Peel the potatoes, wash, cut into slices.
7. Rinse the prunes. Then add prunes to vegetables.

   

8. Pour everything with prepared mushroom broth, put chopped boiled mushrooms, potatoes, cut into slices. Add pepper, bay leaves, salt.
9. Cook mushroom borscht with prunes for 25-30 minutes over low heat, covered. Mushroom borsch with prunes is ready.
10. When serving, you can put sour cream in the mushroom borscht.
    Enjoy your meal!