Cherries give this unusual borsch a light sourness, walnuts complement its taste.

Summary

Ingredients

• White cabbage – 250 g
• Walnuts – 20 g
• Cherries – 50 g
• Beets – 1 pc.
• Potatoes – 3-4 pcs.
• Bulb onions – 1 pc.
• Carrots – 1 pc.
• Garlic – 2 cloves
• Tomato paste – 2 tbsp
• Vegetable oil – 2 tbsp
• Salt – 1 teaspoon
• Ground black pepper – to taste
• Fresh dill (for serving) – to taste
• Water – 1.5 l

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Instructions

1. Prepare all ingredients. Cherries can be taken both fresh and frozen. Remove pits from cherries. Peel vegetables.

   

2. Heat vegetable oil in a skillet. Cut the onions into small cubes and fry for 5-7 minutes over medium heat until transparent.
3. Cut carrots and beets into thin cubes.
4. Add beets to the onions in the pan, stir and fry for 5 minutes.
5. Add the carrots to the skillet, stir and fry for another 5 minutes. Add the pitted cherries.
6. Chop the walnuts with a knife and add to the pan. Stir. Add tomato paste and 1-2 tbsp of water. Stir, cover, and simmer over low heat for 10 minutes. Then remove the skillet from heat.

   

7. Cut the potatoes into small cubes. Pour 1.5 liters of water into a saucepan and bring to a boil. Place the sliced potatoes and cook for 10 minutes.

   

8. Chop the cabbage finely with a knife. Place the cabbage in a saucepan with the potatoes and cook for another 10 minutes.
9. Add the contents of the pan, bay leaf to the saucepan, and cook for 2-3 minutes.
10. Chop the garlic on a fine grater and add to the saucepan. Season with salt, add black pepper and turn off the heat. Leave the borscht to infuse under the lid for 10-15 minutes.

    

11. Chop the dill greens. Pour borscht into a serving plate and add chopped dill. Serve with brown bread if desired.