Borscht with nettle recipe is very tasty and incomparable. Lenten borscht with prunes Step-by-step recipe for borscht with prunes

Design and interior 09.01.2024

Borscht is popular among many Slavic peoples; its recipe has many variations, often very different from each other. One of the most unusual varieties of this beet and cabbage soup is borscht with prunes. It is believed that residents of certain settlements of Kuban were the first to think of preparing such a first dish, thanks to which the names “Kuban” and “Yuzhny” were assigned to borscht with prunes. It is made with or without meat; beans or vegetables are often added, which are rarely found in traditional versions of this dish (zucchini, eggplant). However, the process of cooking this extraordinary soup differs little from the classical technology for preparing this type of first course.

Cooking features

Even if you cook borscht according to the most unusual recipe, you must strive for it to be red, appetizing, tasty and thick. To do this, you should follow the basic technological principles of preparing the appropriate variety of seasoning soups.

One of the most important tasks when preparing borscht is to ensure that it has a bright reddish hue. This color is given to the soup by beets and tomatoes, which can be successfully replaced with tomato paste. Beets are one of the slow-cooking vegetables. If you put it in the soup too early, the color will boil out of it, resulting in both itself and the broth taking on a cloudy burgundy hue that is not appetizing. There is a solution: add beets to the soup shortly before it is ready, about 10 minutes before you are going to remove the pan from the stove. So that it has time to cook during this time, it should be prepared in advance. Traditional borscht recipes involve sautéing or stewing; to prepare dietary soup, vegetables are baked or steamed whole.
Acids help maintain color brightness. Mixing crushed beets with lemon juice or vinegar will make them more likely to retain their rich color.
If you use products for borscht that require long-term cooking, such as beans, you should prepare them in advance and add them to the soup along with vegetables.
Try to follow the correct sequence of adding food so that some of them are not overcooked and others remain half-baked: potatoes are usually added first, then cabbage, then other vegetables. If the soup is prepared with beans, you need to start cooking them before the potatoes.
If you decide to cook soup with meat broth, do not forget that when preparing it it is important to remove the foam that appears on the surface. The broth will be clearer if it does not boil too violently during the cooking process. You need to cook it over low heat, without covering the pan tightly with a lid. It would be a good idea to strain the broth before adding the main ingredients.
When adding fresh herbs to a pot of borscht, let it boil for 2-3 minutes, otherwise it may quickly turn sour.
Borscht turns out tastier if you give it a chance to brew.
It is better to take prunes for borsch without seeds. Experts say that borscht tastes better from lightly smoked dried fruits.

Classic borscht is served with sour cream, but this rule does not apply to soup with prunes. Sour cream will not spoil it, but it turns out delicious without it.

Borscht with beans and prunes

beef on the bone – 0.6 kg;
beans – 150 g;
beets – 0.2 kg;
onions – 0.2 kg;
carrots – 150 g;
white cabbage – 0.3 kg;
tomatoes – 0.2 kg;
garlic – 5 cloves;
salt, spices - to taste;
tomato paste – 20 ml;
water – 3 l.

Cooking method:

Rinse the beans, cover with water and leave for 6–12 hours, then rinse again.
Wash the beef and cover with water. Heat the pan over medium heat. When the water boils, cook for 10 minutes, skimming off the foam, then reduce the heat, lower the onion to the bottom of the pan, having previously freed it from the husk, and spices. Cover the pan with a lid and cook the meat for about an hour.
Remove the meat from the broth and cool. Strain the broth itself. Throw away the used onion.
Return the meat to the broth, cutting into small pieces. Put beans in it. Return the pan to the stove. Cook for about 30 minutes after the broth comes to a boil.
While the beans are cooking, peel the beets and cut them into thin strips.
Grind the carrots on a coarse grater.
Fill the prunes with warm water. After 10 minutes, squeeze and cut into small cubes or thin strips.
Cut the remaining onion into thin half rings.
Heat the oil in a saucepan and fry the onion in it for 5 minutes. Add beets and carrots. Fry them for another 5 minutes.
Add tomato paste. Saute it together with vegetables for 2-3 minutes.
Pour boiling water over the tomatoes, peel, cut into cubes, and place in a saucepan with the rest of the vegetables. At the same time add prunes. Simmer over low heat until the beets are soft.
While preparing the borscht dressing, finely chop the cabbage.
Cut the potatoes into one and a half centimeter cubes.
Half an hour after adding beans to the soup, add potatoes, after another 5 minutes, add cabbage and continue cooking for another 15 minutes.
Add dressing, cook for 7-8 minutes.
Finely chop the garlic and herbs, add to the soup and stir. Salt and pepper it to taste. After 2-3 minutes, remove the pan from the stove.

Let the borscht steep under the lid for 20–30 minutes, after which it can be poured into plates. Gourmets say that this borscht goes especially well with cheesecakes, which can be served instead of bread.

Borscht with prunes and eggplants

beef (brisket or shoulder) – 0.5 kg;
smoked pork belly – 100 g;
beets – 150 g;
carrots – 100 g;
onions – 0.2 kg;
sweet pepper – 0.2 kg;
eggplant – 0.2 kg;
potatoes – 0.2 kg;
cabbage – 0.2 kg;
tomatoes – 150 g;
tomato juice – 0.2 l;
prunes – 150 g;
water – 2–2.5 l;
vegetable oil - as much as needed;
salt, seasonings - to taste.

Cooking method:

Make broth from the meat. Cool the beef, separate the meat from the bones, and chop into small pieces.
Bake or steam the beets.
Cut the pork belly into small cubes or bars.
Cut the eggplant into circles, soak in salted water for 20 minutes, then rinse and dry with a towel.
Cut the sweet pepper into small squares.
Coarsely grate the carrots.
Peel the onion and cut it into small cubes.
Fill the prunes with warm water, after 10 minutes remove from the water, dry with a napkin.
Peel the tomatoes, grate or grind the pulp in a blender.
Fry the eggplants in a frying pan in vegetable oil on both sides until cooked.
In another frying pan, heat a new portion of oil, fry the onions, peppers and carrots in it.
Peel and grate the cooled beets. Place it in a frying pan where onions, carrots and peppers are fried. Add tomato puree and juice. Simmer for 5 minutes after the juice boils.
Cut the peeled potatoes into medium cubes and shred the cabbage.
Strain and boil the broth, add potatoes to it.
When the liquid returns to a boil, add the cabbage.
After 15 minutes, add prunes and vegetable dressing to the pan. Cook for 10 minutes.
Heat the eggplants and meat in the oven or microwave and place them on plates. Fill with prepared borscht.

Borscht prepared according to this recipe has an unusual but pleasant taste. It is advantageous to make it in the summer, when seasonal vegetables are most available.

Lenten borscht with prunes

cabbage – 0.3 kg;
potatoes – 0.25 kg;
beets – 100 g;
carrots – 100 g;
onion – 75 g;
tomato juice – 100 ml;
garlic – 1 clove;
pitted prunes – 100 g;
lemon juice – 10 ml;
vegetable oil - as much as needed;
water – 1.5–2 l;
salt, spices, fresh herbs - to taste.

Cooking method:

Fill the prunes with water and place on the stove.
Shred the cabbage.
Cut the potatoes into one and a half centimeter cubes.
Finely chop the onion, grate the beets and carrots.
Fry onions and carrots in a small amount of vegetable oil.
Add beets, fry for another 5 minutes.
Mix tomato juice with pressed garlic and lemon juice. Pour it over the vegetables and simmer until the beets are soft.
When the water with prunes boils, put the potatoes in the pan.
After 2-3 minutes, add the cabbage.
Cook for 20 minutes. Add salt, spices and stewed vegetables. Continue cooking for 7-8 minutes.

The borscht turns out so tasty that you will be happy to eat it even without meat. If you sprinkle it with chopped herbs, it will look even more appetizing.

Borscht with prunes has a unique taste. This product fits harmoniously into the overall bouquet, complementing it with a sweet and sour chord. If you love borscht, but are a little tired of it, try this version of its preparation - you almost certainly will not regret it.

Cooking time: 2 hours

Cost of 4 servings - 317 rubles

Cost of 1 serving - 79 rubles

Ingredients:

Turkey drumstick 800g - 128 rubles

Vegetable oil 30ml - 3 rubles

Beetroot 700g (7 small pieces) - 21 rubles

Apple cider vinegar 30g (2-3 tablespoons) - 2 rubles

Tomato paste 100g (two large tbsp.) - 18 rubles

Carrots 1 piece - 3 rubles

Onions 2 pcs - 7 rubles

Potatoes 300g - 5 rubles

White cabbage 300g - 5 rubles

Prunes 100g - 35 rubles

Salt (to taste)

Sugar 20g (2 pinches)

Garlic 4 cloves - 3 rubles

Bay leaf 2 pcs - 2 rubles

Allspice

Black peppercorns – 10pcs

For serving:

Sour cream 300g - 60 rubles

Parsley 50g (bunch) - 25 rubles

Preparation:

Carve the turkey drumsticks, separating the bones from the meat.
For a rich broth, roast turkey bones in a pan by placing the bones in a hot pan, then adding a little oil. Fry for 2-3 minutes.
Pour 4 liters of water into the pan. Cook for about 1 hour, covering with a lid and skimming off any foam to make the broth clearer.
Saute the beets. Cut half of the peeled beets into cubes. Next, fry in vegetable oil in a heated frying pan for 2-3 minutes, adding apple cider vinegar and tomato paste for acidity, stir.

Gradually pour a little less than 1 liter of water into the pan. Simmer for 45 minutes (without lid). Add water if necessary.
Grate the remaining beets. Add a little water to the grated beets and squeeze the juice out of the beets with your hands. Strain the resulting mixture through a sieve, pressing the beets with a spoon to extract the maximum amount of juice.
Chop the carrots and onions into cubes.
In a preheated frying pan, fry the carrots and onions until tender.
After an hour, strain the broth through a sieve and put it back on the fire.
Cut the potatoes into cubes, add to the broth, and bring to a boil. Chop the cabbage into cubes, then boil the broth for 2 minutes, adding the cabbage.
Pour the sauteed beet mixture into the broth and fried vegetables. Cover with a lid and bring to a boil.
Chop the prunes. When the borscht boils, add prunes, salt and sprinkle with sugar. Mix.
For a rich color, pour fresh beetroot into the borscht.
Place the garlic cloves in a sieve, chop the bay leaf, allspice and peppercorns. Lower the sieve into the pan so that all the ingredients are in the borscht. Cook for 25 minutes to allow the spices to release their flavor.
Separate the meat from the bones cooked in the broth.
After 25 minutes, remove the borscht from the heat and remove the sieve.

Serving:

Pour borscht into a plate. Add a tablespoon of sour cream, crumble turkey pieces and chopped parsley on top.

Bon appetit!

Watch the full video recipe with Alexander Belkovich

Step-by-step recipes for making borscht with prunes: classic with beef, quick lean, with pork ribs, with mushrooms without meat, with beef and beans

2017-11-30 Irina Naumova

Grade
recipe

2427

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

6 gr.

Carbohydrates

10 gr.

121 kcal.

Option 1: Classic recipe for borscht with prunes

Tasty, rich and aromatic borscht, and even with prunes - everyone will like this lunch. Many housewives are already preparing such borscht. In addition, you can always diversify it with other additional ingredients. Let's prepare traditional borscht with prunes in beef broth. To make the soup more rich, use meat on the bones.

Ingredients:

0.6 kg beef;
4 pieces of potatoes;
0.3 kg of white cabbage;
1 carrot;
1 onion;
1 beet;
1 bell pepper;
60 g volume of pasta;
5 g sugar;
4 cloves of garlic;
150 g prunes;
dessert spoon of salt;
5 grams of black pepper;
40 g grows oil refiner;
1 bunch of dill and parsley.

Step-by-step recipe for borscht with prunes

Rinse the beef thoroughly and place in a saucepan. Fill with water and bring to a boil with the lid closed.

As soon as the water boils, reduce the heat, skim off the foam and cook for at least an hour. It may take an hour and a half.

When cooking the beef, do not add salt, otherwise it will be tough.

Wash the beets, remove the top layer, cut off the hard fragments and grate.

Cut the onion into small squares.

Wash the carrots, peel them with a vegetable peeler or knife, cut them into thin strips or grate them.

Wash the potatoes too, peel them and cut them into cubes.

Wash the bell pepper. Cut off the top cap, cut out the bitter fibers, remove the seeds and cut into thin strips.

Rinse the prunes and cut into arbitrary pieces.

We prepare white cabbage like other vegetables and chop it into strips.

So, all the ingredients are ready for the further cooking process, and the meat is cooked. We take it out of the pan. Cool slightly to make cutting easier. Grind into small pieces.

Place them back into the pan.

Now add potatoes, half of the chopped onions and carrots into the broth.

Cook for about fifteen minutes over medium heat.
Step 11:

Now heat the frying pan, heat the oil and lay out the beetroot strips, the remaining onions and carrots - mix.

Simmer, stirring constantly, for about seven minutes.

It's time to introduce tomato paste. Immediately stir with a spatula and pour in one-third cup of beef broth from the pan.

Simmer with the lid closed for another five minutes.

Add cabbage, bell peppers and prunes to the broth, stir and bring to a boil.

As soon as the broth boils, add the tomato sauté. Immediately add salt, pepper and sugar. Mix.

Peel the garlic. Place it on a cutting board. Use the flat side of the knife to press down slightly until it cracks. Then cut into small pieces or thin rings.

Place in borscht and cook for another five minutes.

Wash the greens and chop finely. It can be poured into a pan and boiled or served along with sour cream.

Turn off the heat and let the borscht with prunes brew for at least half an hour. And the longer, the better.

The next day the soup will taste even better.

Option 2: Quick recipe for borscht with prunes

Now we will prepare lean borscht for ten servings. The total cooking time will not exceed forty minutes. This soup is perfect for lunch during Lent. Just serve it with sour cream. Despite the absence of meat ingredients, the soup turns out to be very satisfying and aromatic.

Ingredients:

600 grams of fresh cabbage;
5-6 pieces of potatoes;
1 beet;
200 g prunes;
200 grams of tomato juice;
20 grams of wine vinegar;
1 onion;
1 large carrot;
floor the table with spoons of sugar;
1 table spoons of oils;
3 cloves of garlic;
black and white peppercorns - 7 pcs;
salt and pepper;
1 bay leaf;
a bunch of greenery.

How to quickly cook borscht with prunes

Take pitted prunes, rinse and place in a small saucepan. Pour in three glasses of water and bring to a boil.

Cook for a quarter of an hour, turn off the heat. We put the prunes on a plate, but do not drain the water - we will need it.

Rinse the cabbage and cut into thin strips.

Cut the peeled carrots into strips.

Chop the onion into squares.

Cut the potatoes into cubes and fill them with water so that they do not darken.

Wash the beets, peel and cut into thin strips.

We need to make a vegetable dressing for the borscht. To do this, fry the onions and carrots in hot oil for two minutes.

After the specified time, add beets and mix. Cover with a lid and simmer over low heat for about five minutes.

Pour tomato juice into the dressing and stir. Now you need to fry, stirring constantly, until the excess liquid evaporates. Soak the tomato juice into the vegetables.

Now pour wine vinegar, add chopped garlic, sugar, peppercorns, ground black pepper - mix well and turn off the heat.

Now we need a three-liter saucepan. Stir in potatoes, cabbage and vegetable dressing. Fill with prune broth and add about 2.5 liters of boiled water.

All ingredients must be completely covered with water.

Bring to a boil.

Add the bay leaf and taste for salt, add if necessary.

Cook over very low heat for about twenty minutes until the potatoes are done. Add boiled prunes, which can be pre-cut into pieces or left as is.

This soup should also sit for about a quarter of an hour under a closed lid. Serve with chopped herbs.

Tip: Prunes are cooked separately, since the vegetables are cooked at different times. Sometimes ten minutes is enough for the potatoes to boil. And sometimes twenty is not enough. It all depends on the vegetables. And we need prunes not boiled, but retaining their shape.

Option 3: Borscht with prunes and pork ribs

A great option for those who love pork. If you took raw ribs, you need to boil them thoroughly. Smoked ones will add a pleasant smoky aroma; cook them just a little. The remaining ingredients are standard, as for regular borscht.

Ingredients:

400 g pork ribs;
carrots and onions - 1 pc.;
1 beet;
2 table spoons of tomato paste;
250 g cabbage;
3-4 pieces of potatoes;
bay leaf - 1-2 pcs;
40 grams of growing oil;
3 cloves of garlic;
1 table spoon of table vinegar 9%;
12 prunes;
salt;
pepper;
green.

How to cook

Pour in the pork ribs and cook for about 40 minutes. If they are already smoked, 15-20 minutes is enough. We need meat broth.

Then we take it out of the pan and separate it into small portions and put it back.

Chop the potatoes into small random pieces, finely chop the cabbage, and chop the onion with a knife.

Add potatoes to the borscht, turn up the heat and bring to a boil. Then reduce the heat and cook for about ten minutes.

Pour the cabbage into the pan, stir and continue cooking.

So, let's start with the vegetable dressing. First, fry the onion in vegetable oil, then add the carrots cut into strips and stir. Simmer for about three minutes, and then add tomato paste. Simmer for about seven minutes and immediately transfer to borscht.

Separately, fry the beets cut into strips. Stir constantly and simmer for about ten minutes.

Pour in vinegar and stir. After three minutes, turn off the heat and add the beets to the soup.

Wash and boil the prunes in a separate pan. Add to the pan.

It's time to salt and pepper the borscht, add bay leaves, chopped herbs and finely chopped garlic. Mix everything well and cook for about three minutes.

Turn off and leave for at least a quarter of an hour.

Serve with sour cream.

Option 4: Borscht with prunes and mushrooms without meat

This is another version of vegetarian lean borscht with prunes. We will not add meat; mushrooms will add satiety. This option involves using porcini mushrooms, fresh or frozen.

Ingredients:

250 grams of mushrooms;
250 g beets;
250 g cabbage;
250 grams of potatoes;
1 carrot;
half an onion;
10 pieces of prunes;
a tablespoon of pasta;
2 table spoons of oil;
10 g flour;
green;
salt;
pepper.

Step by step recipe

Wash the mushrooms and cut into portions. Fill with 1.5 liters of cold water and bring to a boil.

Skim the foam from the mushrooms and cook for half an hour.

Heat a frying pan, pour oil and add grated carrots. After a couple of minutes, add chopped onion and fry until golden brown.

At the very end, sprinkle with flour and simmer for another minute.

Cut the beets into strips and place them in a separate container. Add a glass of mushroom broth and tomato paste. Stir and simmer until half cooked.

Bring the mushroom broth to a boil, add finely chopped cabbage and whole peeled potatoes.

Wait for everything to boil. Do not cover with a lid - the smell of cabbage should evaporate a little.

Reduce heat, close the lid and cook for about five minutes.

Cut the washed prunes into pieces and add them to the broth. Add beetroot dressing, sauteed onions and carrots, bay leaves, and pepper. Don't forget to add salt and cook until done.

We take the boiled potatoes out of the borscht, mash them with a fork and put them back.

Serve lean mushroom borscht with prunes along with sour cream.

Option 5: Borscht with prunes and beans

For this option we will take the meat component and beans. Beef or pork on the bones or canned beans are suitable. Let's supplement the recipe with lard to make delicious cracklings.

Ingredients:

600 grams of meat;
0.3 kg cabbage;
2 medium beets;
2 medium carrots;
100 g prunes;
2 onions;
40 grams of oil grows;
half a table spoon of vinegar;
1 can of beans in that sauce;
3 cloves of garlic;
50 grams of lard;
bay leaf to taste;
10 g sugar;
salt and pepper;
green.

How to cook

First you need to boil the meat until done. Remove from the pan, disassemble into pieces and put back.

Place the shredded cabbage into the broth. After boiling, cook over medium heat.

We clean and cut the carrots and beets into strips.

Wash the prunes and cut them into small pieces.

Cut the onion into thin half rings.

Place the beets in a heated frying pan and simmer with the addition of vegetable oil for about five minutes. Pour in vinegar and stir, simmer for another two minutes.

Add carrots, onions, prunes, beans and pressed garlic. Stir well and simmer for another five minutes.

Now pour in a small amount of meat broth, stir and turn off the heat. Let the dressing sit for a bit.

Pour the diced potatoes into the pan and cook for about a quarter of an hour.

Add the dressing to the borscht, add bay leaf, add sugar, salt and pepper - taste it.

Cut the lard into pieces and quickly fry until you get cracklings - add to the borscht and stir.

Boil everything together for another five minutes, add chopped herbs and simmer for the same amount. Turn off the heat and leave for a quarter of an hour.

This borscht can be served with garlic buns or fried black bread rubbed with garlic.

There is no single recipe for borscht. Every housewife is sure that only she knows how to cook real borscht, and will certainly assure you that her borscht is the most delicious. We invite you to prepare borscht with prunes according to the recipe of the legendary Galina Ivanovna Poskrebysheva, the author of many cookbooks and a collector of Russian cuisine recipes. This borscht is prepared without meat and will be very relevant during Lent, as well as for those who adhere to a vegetarian diet. If you manage to find smoked prunes in a store or market, be sure to add them to the soup. Borscht will only benefit from this, and if you do not observe Lent, then when serving, add a spoonful of thick cold sour cream to the soup.

Author of the publication

Lives on the coast of the harsh but beautiful Baltic Sea. She has loved cooking since early childhood, but it grew into a real hobby from the moment she began to live independently. Now I take great pleasure in cooking for my family. Twice mom. Among her hobbies is photography, and food shots have recently taken up the lion's share of all photographs.

Recipe author: Valentina Maslova
After cooking you will receive 4
Cooking time: 1 hour 30 min

Ingredients

200 g beets
50 g carrots
100 g onion
1 tbsp vegetable oil
30 g tomato paste
300 g potatoes
200 g white cabbage
1.5 liters vegetable broth
200 g prunes
200 ml water
ground black pepper
green
walnuts

Cooking method

Bake the beets in the oven until cooked, wrapping them in foil, or boil them. Bake the beets at 180 degrees for about 30 minutes, the baking time depends on the size of the beets. Peel a small carrot and a medium-sized onion. Grate the carrots on a coarse grater, cut the onion into small cubes.

Heat vegetable oil in a frying pan, add the prepared vegetables and simmer for 5-7 minutes, stirring occasionally, until the onions and carrots are soft. Add tomato paste, mix well and simmer for a couple more minutes.

Peel the potatoes and cut into small cubes. Bring vegetable broth to a boil (can be replaced with water) and add potatoes. Cook for 5-7 minutes.

Place sautéed vegetables and finely shredded white cabbage in a saucepan with potatoes. Add salt and pepper, stir. Bring to a boil and cook for 10-15 minutes.

Rinse the prunes thoroughly. Pour in a small amount of water (the water should lightly cover the prunes), bring to a boil and simmer for 2-3 minutes. Cool prunes to room temperature.

Pour the borscht into bowls, put 5-6 prunes in each bowl along with a small amount of broth and sprinkle with chopped herbs. If desired, you can add 1 tbsp to the soup. chopped walnuts. Borscht with prunes ready! Bon appetit.

Borscht with prunes is a unique dish. Dried plums of dark varieties complement borscht with a unique range of sweet and sour taste, which harmoniously intertwines with the main flavor chord created by products based on tomatoes and beets and characteristic specifically of borscht.

Culinary historians suggest that borscht with prunes appeared in Kuban in the 19th century. The use of prunes made it possible for local home cooks to include vegetables such as zucchini and eggplant, which are practically not used in traditional borscht.

Borscht with prunes will be especially tasty if you use smoked, pitted prunes.

Today there are many recipes for this dish. The best of them can be found in the selection below.

Borscht with prunes is cooked in a variety of meat broths. Simple Lenten versions of this type of borscht are also no less tasty.

How to cook borscht with prunes - 15 varieties

Borscht with prunes cooked according to this recipe has a pleasant, slightly sweet and sour taste.

Ingredients:

Potatoes - 250 gr.
Cabbage - 200g.
Carrots - 100 gr.
Beets - 100 gr.
Onion - 75 gr.
Garlic - 1 clove
Prunes - 100 gr.
Sugar - tablespoon
Lemon juice - tablespoon
Tomato juice - 100 ml.

Preparation:

Finely chop the cabbage, cut the potatoes into cubes.

The onion is finely chopped, the beets and carrots are grated.

Fry carrots and onions in a small amount of oil, add beets and cook for another 5 minutes.

Tomato juice is mixed with garlic pressed through a press and lemon juice. Pour into vegetables and simmer until beets are soft.

Prunes are poured with water and set to boil. After boiling, add diced potatoes. After 3 min. lay out the cabbage. Cook for 20 minutes.

Then spices and stewed vegetables are added. Cook for 7 minutes.

The borscht is ready.

This version of lean borscht is suitable for those who love dishes with a rich mushroom aroma.

Ingredients:

Boiled potatoes - 4 pcs.
Cabbage - 350 gr.
Dried porcini mushrooms - 10 gr.
Parsley root - 1 pc.
Flour - ½ tablespoon
Carrots - 1 pc.
Beetroot - 4 pcs.
Onion - 1 pc.
Tomato paste - 2 tablespoons
Sugar - tablespoon
Herbs, salt, spices - according to preference
Prunes - 10 pcs.

Preparation:

The mushrooms are pre-soaked and boiled (one and a half hours), then chopped.

Boil prunes with sugar until soft in 2 glasses of water.

The beets are cut into strips and stewed in mushroom broth with the addition of tomato paste (10 min.)

Parsley root, carrots, onions are cut into strips, sautéed with flour for 7 minutes.

The potatoes are cut into slices, the cabbage is shredded and placed in boiling mushroom broth - boiled for 10 minutes. Add stewed beets and fried vegetables.

Salt, pepper and cook for 10 minutes.

When serving, sprinkle with chopped herbs.

It is not difficult to prepare such borscht, and it turns out with all the taste characteristics characteristic of borscht with prunes.

Ingredients:

Pork ribs - 300 gr.
Potatoes - 320 gr.
Cabbage - 200g.
Carrots - 1 pc.
Beets - 230 gr.
Onion - 100 gr.
Tomato paste - 2 tablespoons
Paprika - tablespoon
Balsamic vinegar - tablespoon
Sugar - a tablespoon.
Salt, pepper, dried oregano, parsley and dill - to taste
Prunes - 40 gr.

Preparation:

Cut the potatoes into cubes, grate the beets and carrots on a coarse grater. Chop the onion into small pieces. Chop carrots and cabbage.

Remove pits from prunes and cut into strips.

Turn on the multicooker to the “Frying” mode.

Cut the meat into portions, fry in a multicooker bowl, add onions and carrots, tomato paste and vinegar. After a couple of minutes, add beets and sugar. Fry for a couple of minutes, and then add paprika, allspice and ground pepper, your favorite spices, potatoes, cabbage, prunes.

Pour water into the bowl to the maximum level.

Close the lid and cook in “Soup” mode for 12 minutes.

Add chopped herbs, garlic passed through a press and close the lid.

Let the borscht brew for 15 minutes. and serve.

The introduction of such an unusual ingredient for borscht as eggplant into the recipe gives the dish a slight spiciness and a special taste.

Ingredients:

Beef - 500 gr.
Potatoes - 200 gr.
Tomatoes - 150 gr.
Tomato juice - 100 ml.
Eggplants - 200 gr.
Cabbage - 200g.
Carrots - 100 gr.
Beets - 150 gr.
Onion - 200 gr.
Sweet pepper - 200 gr.
Eggplant - 200 gr.
Prunes - 150 gr..
Vegetable oil - as much as needed
Herbs, salt, spices - according to preference
Water - 2l.

Preparation:

Broth is made from beef, the meat is cut into portions.

The beets are baked. Eggplants are cut into circles and immersed in salted water for 20 minutes. Sweet peppers are cut into squares. Grate the carrots coarsely. Cut the onion into cubes.

Prunes are soaked for 10 minutes. in hot water. The tomato pulp is crushed.

The eggplant mugs are taken out of the water and fried until browned on both sides.

Sauté onions and carrots until transparent, add pepper and fry for 5 minutes.

Grate the boiled beets and place them on sautéed vegetables, add tomato puree and tomato juice and simmer for 7-10 minutes.

Place potatoes and cabbage in boiling beef broth, cook for 15 minutes and add prunes and vegetable dressing. Cook for 10 minutes.

Place meat and eggplants on plates and pour borscht over them.

Served with sour cream.

The borscht turns out to be very tasty, and thanks to the presence of beans, it is also filling.

Ingredients:

Beef on the bone - 600 gr.
Beans - 150 gr.
Cabbage - 300 gr.
Carrots - 150 gr.
Beets - 200 gr.
Onion - 150 gr.
Garlic - 5 cloves
Prunes - 100 gr.
Tomatoes - 200 gr.
Tomato paste - 50 gr.
Vegetable oil - as much as needed
Herbs, salt, spices - according to preference
Water - 3 l.

Preparation:

The beans are pre-soaked overnight.

Pour prunes for 10 minutes. warm water, then dry and cut into thin strips.

Broth is made from beef. The finished meat is taken out, cooled, cut into portions and returned to the broth.

Place the broth on the fire, add the beans and cook for half an hour.

The beets are cut into thin strips, the carrots are grated.

The onion is cut into half rings.

Heat the oil in a saucepan and fry the onion (5 minutes), add the carrots and beets and fry for another 5 minutes. Add tomato paste and simmer for a couple of minutes.

The tomato pulp is finely chopped and placed in a saucepan. Add prunes and simmer until the beets are soft.

After the beans have been cooked for half an hour, add thinly shredded cabbage and diced potatoes. Cook for 15 minutes, add beetroot dressing and cook for another 7 minutes.

Add greens to the finished borscht and let it brew.

This borscht, the recipe for which was proposed by the famous pop singer Anna Lorak, turns out tasty and satisfying, with a bright aroma of mushrooms.

Ingredients:

Beef brisket - 0.3 kg.
Pork belly - 100 gr.
Smoked brisket - 100 gr.
Potatoes - 4 pcs.
Beetroot - 1 pc.
Onion - 1 pc.
Carrots - 1 pc.
Dry white mushrooms - 4 pcs.
Pumpkin - 100 gr.
Prunes -120 pcs.
Tomato paste - tablespoon
Olive oil - tablespoon
Herbs, salt, spices - according to preference
Apples of the Antonovka variety - 2 pcs.

Preparation:

Soak the mushrooms overnight, wash and chop, simmer in olive oil for 5 minutes.

Make broth from beef and pork. In 30 min. until ready, add mushroom water and add mushrooms.

Remove the cooked meat, chop and return to the broth. Add chopped potatoes and cook for 10 minutes.

Sauté finely chopped onion until transparent, add grated carrots, after a minute - grated pumpkin, after 2 - tomato paste and after another minute - chopped prunes and grated apples. Place the finished roast into the broth. After 5 min. add pre-cooked and grated beets, spices, salt and cook for 3 minutes, and then add sliced smoked brisket, shredded cabbage, garlic, and herbs.

Bring the borscht to a boil, reduce the heat to low and cook until the cabbage is ready.

Let it brew and serve.

This delicious version of borscht with prunes is suitable for those who adhere to a vegetarian diet.

Ingredients:

Potatoes - 2 pcs.
Sweet pepper - 1 pc.
Cabbage - 200 gr.
Carrots - 1 pc.
Beetroot - 2 pcs.
Onion - 1 pc.
Garlic - 2 cloves
Tomato paste - 2 tablespoons
Vinegar - tablespoon
Sugar - teaspoon
Herbs, salt, spices - according to preference
Vegetable oil - to taste
Prunes - 12 pcs.

Preparation:

Onions, celery, peppers - cut finely.

Turn on the multicooker to heat up

The vegetables are transferred to a slow cooker, vinegar and sugar are added and cooked in the “Baking” mode for 20 minutes.

Then pour boiling water, add diced potatoes, shredded cabbage, prunes and cook in the “Soup” mode for 40 minutes, after half an hour of cooking adding crushed garlic, spices and salt.

The finished dish is sprinkled with chopped herbs and the borscht is allowed to brew.

This version of borscht, according to an old recipe, is prepared in a broth based on pickled milk mushrooms. The very name of the borscht suggests that it is incredibly tasty.

Ingredients:

Beetroot 2 pcs.
Cabbage - ½ head
Onion - 1 pc.
Pickled milk mushrooms - 60 gr.
Pitted prunes - 50 gr.
Flour - 2 tablespoons
Vegetable oil - 3 tablespoons
Bay leaf 1 pc.
Carrot 1 pc.
Greens, salt, pepper - according to preference.
Strong meat broth - 1 l.

Preparation:

Cut the onion into small cubes, beets and cabbage into strips. Grate the carrots coarsely.

Fry the onion, add the carrots and sauté for 5 minutes.

Separately, fry flour and tomato paste in a dry frying pan.

Place beets in boiling broth and cook for 10 minutes. Then add the fried vegetables and cook for 10 minutes. and spread tomato paste, season with flour.

The steamed prunes are cut into thin strips.

Boil milk mushrooms cut into slices in their own juice for 5 minutes. Before the end of cooking, place the borscht in the pan along with the prunes.

The borscht is ready.

A characteristic feature of this borscht is its sweetish notes and distinct apple aroma.

This borscht will turn out especially tasty if you use Antonovka apples.

Ingredients:

Beef ribs - 400 gr.
Cabbage - 400 gr.
Potatoes - 3 pcs.
Carrots - 1 pc.
Beetroot - 1 pc.
Onion - 1 pc.
Garlic - 1 clove
Prunes - 100 gr.
Tomato paste - 50 gr.
Apple cider vinegar - tablespoon
Vegetable oil - tablespoon.
Herbs, salt, spices - according to preference
Apple - 1 pc.

Preparation:

Broth is made from the ribs.

Place finely shredded cabbage into the prepared broth and cook for 5 minutes.

Cut the potatoes into slices, add to the broth and cook for 10 minutes.

Finely chopped onions and grated carrots are sautéed until golden brown. Add beets cut into cubes and simmer for 5 minutes. with the addition of apple cider vinegar and tomato paste.

The apples are cut into thin slices, the prunes are cut into halves and added to the frying. Continue to simmer for 5 minutes and then place in the pan. Add finely chopped garlic, spices, salt and cook over medium heat until the beets are ready.

The borscht is allowed to brew for 15 minutes and then served.

Ingredients:

Potatoes - 2 pcs.
Cabbage - 250 gr.
Carrots - 1 pc.
Beetroot - 1 pc.
Onion - 1 pc.
Prunes - 10 pcs.
Tomato paste - 3 tablespoons
Eggplants - 250 gr.
Paprika - tablespoon
Vegetable oil - 3 tablespoons
Sugar - a tablespoon.
Khmeli-suneli - 1 ½ teaspoons
Ground black pepper - ½ teaspoon
Greens, salt - according to preference
Bay leaf - 3 pcs.

Preparation:

Beets are pre-boiled

Carrots and beets are grated.

Cut the onion into cubes.

Sauté onions in hot oil, add carrots, beets, sugar, salt, tomato paste, and cook spices for 7 minutes.

Chop cabbage and eggplants.

Place cabbage in boiling water and cook for 3 minutes. and add frying. Cook for 15 minutes.

Fry the eggplants in a tablespoon of heated vegetable oil until golden brown and place them in the borscht.

Add chopped prunes, diced potatoes, bay leaves and cook until the potatoes are ready.

This version of borscht is interesting because it perfectly combines the softness of chicken broth and the sharp aroma of smoked meats.

Ingredients:

Chicken - 1 pc.
Celery, stalk - 1 pc.
Cabbage - 400 gr.
Carrots - 3 pcs.
Onion - 1 pc.
Garlic - 6 cloves
Red onion - 2 pcs.
Parsley - 30 gr.
Bay leaf - 2 pcs.
Black peppercorns - 6 pcs.
Tomatoes - 400 gr.
Beetroot - 1 kg.
Prunes - 200 gr.
Cannellini beans - 400 gr.
Vegetable oil - 50 ml.
Herbs, salt, spices - according to preference
Smoked pork belly - 200 gr.
Water - 5 l.

Preparation:

Make chicken broth. Strain. Separate the meat from the bones.

Beets, carrots, cabbage are cut into small strips. Onion - in half rings. Brisket - cubes.

Fry the brisket in a frying pan until it is covered with a bronze crust. Add carrots, onions, beets and simmer for 20 minutes. Add finely chopped tomatoes, prunes and simmer for another 5 minutes.

Place vegetables, brisket into the broth, add cabbage - cook for 20 minutes. Then add the beans and cook for another 10 minutes.

Finely chop the parsley with garlic and stir into the borscht.

Let it brew and serve.

Borscht is traditionally served with sour cream. The dish will turn out more piquant and tasty if you first mix the sour cream in a blender with goat cheese.

This ancient version of borscht with prunes will appeal to those who love the combination of sweet flavor notes and spiciness. Borscht is also interesting because it is prepared without using potatoes.

Ingredients:

Pork on the bone - 0.5 kg.
Cabbage - 0.5 kg.
Beans - glass
Onion - 2 pcs.
Prunes - a handful
Carrots - 1 pc.
Garlic - 1 head
Sweet pepper - 1 pc.
Adjika - to taste
Herbs, salt, spices - according to preference
Tomatoes - 3 pcs.

Preparation:

Make broth from the meat, add beans and cook for another half hour. Add the onion and peeled beets and cook until tender.

Fry chopped onion. Add chopped carrots, cook for 5 minutes. and add the sweet peppers cut into squares.

Remove the cooked beets from the broth, cut into thin strips and add to the fried vegetables.

Mix finely chopped tomatoes and adjika and stir into fried vegetables. Simmer for 10 minutes.

Add shredded cabbage, garlic cloves, chopped prunes to the borscht and cook over low heat for 15 minutes.

The borscht is ready.

This is not only tasty, but also very healthy borscht, since it contains biologically active substances contained in walnuts that have not undergone heat treatment.

Ingredients:

Potatoes - 100 gr.
Cabbage - 200g.
Carrots - 50 gr.
Beetroot - 250 gr.
Beetroot - 1 pc.
Onion - 50 gr.
Prunes - 200 gr.
Tomato paste - 2 tablespoons
Vegetable oil - 30 ml.
Sugar - a tablespoon.
Herbs, salt, spices - according to preference
Walnuts, kernels - 70 gr.

Preparation:

Roast the beets in the oven. Peel and cut into strips.

Pour boiling water over the washed prunes and cook until soft.

Chop the cabbage and cut the potatoes into cubes.

Place in a saucepan and cook.

Carrots and beets are grated.

Finely chop the onion, fry until soft, add carrots, beets, add tomato paste, cook for a couple of minutes.

When the potatoes are ready, put the sautéed vegetables and shredded cabbage into the pan and cook for 15 minutes.

Remove from heat and let steep for 15 minutes.

Chop the nut kernels finely.

Pour borscht into a plate, add a couple of spoons of prune broth and the prunes themselves (to taste), sprinkle with chopped nuts, chopped herbs and serve.

This version of ancient borscht is interesting because beet juice is added to it, which enhances the sweet and sour notes characteristic of this type of dish.

Ingredients:

Turkey drumsticks - 0.8 kg.
Vegetable oil - 30 ml.
Beets - 700 gr.
Beetroot for juice - 1 pc.
Apple vinegar - 30 ml.
Tomato paste - 100 gr.
Onion - 2 pcs.
Potatoes - 0.3 kg.
Cabbage - 0.3 kg.
Prunes - 100 gr.
Sugar - 20 gr.
Garlic - 4 cloves
Herbs, salt, spices - according to preference
Water 4 l.

Preparation:

Make turkey broth.

Cut the beets into cubes and sauté for 3 minutes. with the addition of tomato paste and apple cider vinegar. Simmer for 45 minutes, adding water if necessary.

Chop the onion and carrots into cubes and fry them until tender.

Place diced potatoes and cabbage into the broth, add stewed beets, sautéed vegetables and chopped prunes. Add sugar, spices, salt and cook until the potatoes are ready.

One beet root is grated and the juice is squeezed out.

Remove from heat, pour beet juice into the pan, let it brew and serve.

Cooks have developed this version of borscht specifically for children over two years old.

Ingredients:

Beef tongue - 700 gr.
Broth - 2500 ml.
Beetroot - 3 pcs.
Tomato - 3 pcs.
White cabbage - 250 gr.
Carrots - 1 pc.
Garlic - 3 cloves
Onion - 1 pc.
Prunes - 150 gr.
Cane sugar - 40 gr.
Olive oil for frying
Bay leaf, salt, parsley - optional
Lemon - 1 pc.

Preparation:

From the tongue and 2.5 l. water to prepare the broth.

The beets are cut into strips and stewed in olive oil over low heat.

The tomatoes are peeled, cut into pieces and placed with the beets. Add sugar, salt and 4 ladles of broth and simmer for 40 minutes.

Grate the carrots and place them in boiling broth. Add finely shredded cabbage and turn off the heat when it boils.

Place peppercorns in a saucepan, pour boiling water over them and leave covered for 10 minutes.

The boiled tongue is cut into small pieces and placed with the beets. Add finely chopped prunes, stir, bring to a boil and transfer the mixture to the cabbage. Add pepper water, add grated garlic.

The borscht is ready.

When serving, garnish with a slice of lemon and chopped herbs.