I offer a lean version of borsch with prunes. Prunes bring spicy notes to the dish and a very pleasant aftertaste …
Ingredients
Water – 2 l
Tomato juice – 2 cups
Onion – 2 pcs.
Carrots – 1 pc.
Beet – 1 pc.
Bulgarian pepper – 1 pc.
Potatoes – 4 pcs.
White cabbage – 300 g
Prunes dried – 8-10 pcs.
Garlic – 3 cloves
Vegetable oil – 3 tbsp.
Salt, pepper – to taste
Fresh dill – 0.5 tufts
Cooking process
Borsch with prunes is one of my favorite types of borscht. You can prepare it both on a meat broth, and a lean variant. I often cook lean, because it tastes more prune. Prunes give the borscht spicy notes and a pleasant taste. Such borsch is an excellent dish for a family dinner, try it!
To prepare borsch with prunes, prepare all the necessary products from the list. Immediately put a pan of water on the fire and bring to a boil.
Chop the onions and cut the potatoes.
Rub grated carrots and beets.
We start cooking borsch with roast. In a frying pan, heat the vegetable oil, add half of the onion, lightly brown, add carrots and beets, cook until soft.
Slice the pieces of Bulgarian pepper and add to the roast. I used canned pepper in this option.
Pour tomato juice into the vegetables in the frying pan, bring to a boil. Salt and pepper the roast to taste, add the garlic and remove from heat. Leave the frying pan under the closed lid until it is not needed.
When the water boils in a saucepan, dip the onions and potatoes into it. Shred cabbage.
Once the potatoes in the saucepan boil, add the cabbage and cook until done.
Rinse and cut the prunes. I like large pieces of prunes in a borsch, so I just cut it along into 2 halves.
In a saucepan pour the roast and dip prunes and chopped dill.
Balance the taste of borscht with spices to taste. Bring to a boil and voila! Borscht is ready!
Serve delicious borsch with prunes with sour cream and green onions – it’s very tasty!
Bon Appetit!
Borsch with prunes
I offer a lean version of borsch with prunes. Prunes bring spicy notes to the dish and a very pleasant aftertaste …
Ingredients
Water – 2 l
Tomato juice – 2 cups
Onion – 2 pcs.
Carrots – 1 pc.
Beet – 1 pc.
Bulgarian pepper – 1 pc.
Potatoes – 4 pcs.
White cabbage – 300 g
Prunes dried – 8-10 pcs.
Garlic – 3 cloves
Vegetable oil – 3 tbsp.
Salt, pepper – to taste
Fresh dill – 0.5 tufts
Cooking process
Borsch with prunes is one of my favorite types of borscht. You can prepare it both on a meat broth, and a lean variant. I often cook lean, because it tastes more prune. Prunes give the borscht spicy notes and a pleasant taste. Such borsch is an excellent dish for a family dinner, try it!
To prepare borsch with prunes, prepare all the necessary products from the list. Immediately put a pan of water on the fire and bring to a boil.
Chop the onions and cut the potatoes.
Rub grated carrots and beets.
We start cooking borsch with roast. In a frying pan, heat the vegetable oil, add half of the onion, lightly brown, add carrots and beets, cook until soft.
Slice the pieces of Bulgarian pepper and add to the roast. I used canned pepper in this option.
Pour tomato juice into the vegetables in the frying pan, bring to a boil. Salt and pepper the roast to taste, add the garlic and remove from heat. Leave the frying pan under the closed lid until it is not needed.
When the water boils in a saucepan, dip the onions and potatoes into it. Shred cabbage.
Once the potatoes in the saucepan boil, add the cabbage and cook until done.
Rinse and cut the prunes. I like large pieces of prunes in a borsch, so I just cut it along into 2 halves.
In a saucepan pour the roast and dip prunes and chopped dill.
Balance the taste of borscht with spices to taste. Bring to a boil and voila! Borscht is ready!
Serve delicious borsch with prunes with sour cream and green onions – it’s very tasty!
Bon Appetit!