When to add prunes to borscht. Borscht with nettle recipe is very tasty and incomparable

Borscht with prunes is one of my favorite types of borscht. You can cook it with either meat broth or a lean version. I most often cook lean, as the taste of prunes is stronger in it. Prunes add piquant notes and a pleasant taste to borscht. This borscht is a great dish for a family lunch, try it!

To prepare borscht with prunes, prepare all the necessary products from the list. Immediately place a pot of water on the fire and bring to a boil.

Chop the onion into cubes, cut the potatoes.

Grate the carrots and beets.

We start preparing borscht by frying it. Heat vegetable oil in a frying pan, add half the onion, sauté a little, add carrots and beets, cook until soft.

Cut the bell pepper into pieces and add to the roast. In this version I used canned peppers.

Pour tomato juice into the pan with the vegetables and bring to a boil. Salt and pepper the roast to taste, add garlic and you can remove from the heat. Leave the frying to infuse under the closed lid until we need it.

When the water in the pan boils, place the onions and potatoes into it. Shred the cabbage.

As soon as the potatoes in the pan boil, add the cabbage and cook until tender.

Wash and chop the prunes. I like large pieces of prunes in borscht, so I just cut them lengthwise into 2 halves.

Pour the roast into the pan and add prunes and chopped dill.

Balance the taste of borscht with spices to taste. Bring to a boil and voila! Borscht is ready!

Serve delicious borscht with prunes, sour cream and green onions - it's very tasty!

Bon appetit!

Our family especially loved borscht with prunes and eggplants. Rich, aromatic, with a slightly sweetish taste of prunes will not leave even the most picky eater indifferent. Try this wonderful dish too. Borscht can be cooked without adding sour cream.

Compound:

• 250 g cabbage
• 4-5 pcs. medium sized potatoes
• 1 medium beet
• 1 medium carrot
• 1 eggplant
• 250 g tomato paste
• 15 pcs. prunes
• 1 bunch of greens
• 1 tbsp. l sugar
• 1 tbsp. l. salt (or to taste)
• spices:
  1 tbsp. l. paprika
  1.5 tsp. khmeli-suneli
  1-2 bay leaves
  3-4 peas of allspice
• 2.5-3 liters of water
• sunflower oil for frying vegetables

How to cook borscht with prunes - recipe:

1. Grate the beets and carrots on a coarse grater. Fry the beets over medium heat in a small amount of oil until their volume is reduced by half.

   

   Roast the beets

2. Add carrots to the beets and continue to fry until the volume of the carrots is a couple of times smaller.

   

   Add and fry carrots

3. Then pour in the tomato paste and add sugar. Simmer the roast for about 10 minutes.

   

   Add tomato paste and sugar

4. Then add paprika and suneli hops, stir, cover with a lid and turn off the heat.

   

   Roasting borscht is ready

5. Cut the potatoes into small cubes.

   

   Cutting potatoes

6. Shred the cabbage.

   

   Shredding cabbage

7. Place potatoes in boiling water and add salt.
8. cut into rings about 0.5 cm thick. Sprinkle with salt and leave for 5-10 minutes until the bitterness goes away.

   

   Slice and salt the eggplants

9. Wash the eggplant rings and fry in vegetable oil until golden brown.

   

   Fry

10. When the potatoes are cooked, add the cabbage to the pan. Let it simmer for a couple of minutes.

    

    Add cabbage to borscht

11. Then add the roast, eggplant and. Simmer the borscht over low heat for 10 minutes.

    

    Add the rest of the ingredients

12. Add sweet peas, bay leaves and chopped herbs to the pan. Cover with a lid, turn off the heat and let sit for 15 minutes.

Serve the finished borscht with prunes and eggplants with sour cream.



Bon appetit!

Katerina author of the recipe

Borscht with beans claims to be the most delicious soup in the world, especially for the Slavs. Fragrant, rich, satisfying - any meal with borscht will turn into a true pleasure if you learn how to cook it correctly. We'll tell you the intricacies of the technology and reveal the secrets of those who cook borscht perfectly.

Real Ukrainian borscht is the pride of any resident of Little Russia. Every family has its own signature secret, and every soup is different. But the base for borscht is still the same: a good piece of pork on the bone, beets, cabbage and lard.

For classic Ukrainian borscht we will prepare:

• piece of pork on the bone – 700 g;
• half of Velka cabbage;
• four large white potatoes;
• large beet (that is, beets);
• large carrot;
• one onion;
• vegetable oil for frying;
• a piece of salted lard;
• tomato paste or tomatoes - 3 tbsp. l or 300 g tomatoes;
• greens (parsley, dill);
• red beans (boiled the day before);
• Bay leaf;
• two cloves of garlic.

First of all, cook the broth on the sugar stone. There should be a lot of meat on it - not a single Ukrainian will understand you if there are only vegetables floating in the borscht. At this time, grate the beets (or cut them into thin strips) and simmer them in a separate pan with tomato paste. In a frying pan we fry grated carrots and onions, cut into small cubes.

Bell pepper is sometimes added to borscht, but still there is no such ingredient in the classic version; it is added solely upon request.

Remove the meat from the broth - let it cool. And add cabbage, chopped into thin slices, to the boiling broth, you can add potatoes. When the cabbage is cooked until half cooked, add the roasted beans and cook again over low heat for 5-7 minutes.

It's time to add beets. Why is it added almost the very last? Otherwise, the beet may lose color and the soup will take on an unsightly brown color. If you simmer separately, the borscht is guaranteed to turn out amber, with a beautiful purple tint. You can add a drop of vinegar - and the color will turn out even brighter, and the borscht will acquire a light, pleasant sourness.

Let's remember lard. Grind the garlic and lard in a mortar. Put it in borscht. All that remains is to season everything with bay leaf, herbs, and taste for salt. And, what is very important, the borscht should sit a little - this way all the components will impart flavor to each other. Usually this takes 15 minutes, no more.

The aromas of real Ukrainian borscht drive you crazy already at the cooking stage. And when it is poured into plates, served with rosy donuts bursting with heat with garlic, and a generous piece of boiled pork is placed on the plate, the feast turns into a real celebration.

With canned beans

Borscht with canned beans cooks much faster. If only because you don’t need to soak and cook the legumes the day before. We open the jar, add it to the soup almost at the very end and eat, savoring every bite of the aromatic dish.

Cooking with canned beans is simple:

1. Add cabbage and potatoes to the boiling meat broth.
2. Fry grated beets with tomato paste.
3. Sauté onions and carrots.
4. Cut the bell pepper.
5. Add vegetables and roots.
6. Cook until done.
7. Add a generous handful of finely chopped bell pepper.
8. 5 minutes before the end of cooking, add the beans (maybe along with the juice where they were canned).
9. Finely chop the pieces of meat.
10. Place a large bunch of fresh herbs and a bay leaf.
11. Squeeze a couple of cloves of garlic.
12. Turn off the borscht and let it brew for 10-15 minutes.

Pour into plates and season with sour cream. They eat the dish with garlic black croutons, pampushkas or dumplings (they can be served separately, sprinkled with fragrant oil), and wash down the lean borscht with botvinya or kvass.

Lenten method of preparation

Lenten borscht with beans is loved by everyone who honors Orthodox traditions and observes fasts. The soup turns out to be very satisfying, because beans are a valuable vegetable protein and a storehouse of useful microelements.

For the lean version, it is better to take large beans and, preferably, the white variety - it boils better.

Preparing the lean version is very simple: we prepare it according to the classic recipe, but throw the ingredients not into meat broth, but into clean boiling water. The borscht will turn out even tastier if you add some greens, and replace the tomato paste with tomatoes in their own juice (or grated fresh ones in season). The soup will have a pleasant sourness, which is perfectly complemented by greens, and white beans add satiety.

With mushrooms

Many Slavic countries love to cook borscht with beans and mushrooms. Mushrooms imbue them with a special forest aroma, which makes it several times tastier and more interesting! To prepare, take dry or fresh mushrooms. Dry ones, of course, are preferable - they are much more aromatic, but champignons are also quite appropriate here.

Mushrooms can easily be replaced with prunes (they are not fried, but cut into thin strips); And this borscht is also very good as a lean version without meat.

Cook borscht according to the classic recipe. The only difference is that in a separate frying pan we fry the mushrooms and onions until they give up excess moisture. Add at the same time as frying and simmer over low heat until all components of the borscht become soft.

We eat borscht with sour cream sauce, be sure to generously sprinkle it with fresh dill: the spice emphasizes the forest flavor of the mushrooms, and the soup turns out delicious!

Option with sprat in tomato sauce

It will probably seem strange to many, but borscht cooked with tomato sprat is incomparable! And the recipe is surprisingly simple, economical, and the soup is prepared extremely quickly. This first course is an excellent option for a quick meal when traveling, for example, at the dacha or fishing.

Vary the proportions yourself: for a large company it is better to double them.

For the borscht we will prepare:

• a jar of sprat in tomato;
• a couple of potatoes;
• onion head;
• medium carrot;
• a quarter of Velka cabbage;
• salt, pepper to taste;
• Bay leaf;
• a large bunch of greenery.

Boil 1.5 liters of water in a saucepan. Fry onions and carrots. Add potatoes, cut into cubes, into boiling water. Add roast. Boil until the potatoes are ready. Open the jar and add it to the vegetables along with the sauce. Cook over low heat for 5 minutes, season with salt, spices, and add bay leaf. Decorate the hot borscht with finely chopped herbs and cover with a lid to let everything brew.

In this recipe, beans are not superfluous at all: add a can of canned beans along with sprat - the soup will be even more satisfying.

Serve fish and bean borscht with sour cream (if available), garlic, and black bread. It is satisfying and rich. And if you cook it over a fire one day, you will be surprised how fragrant it turns out! Smoke permeates the brew, gives it a light smoky tint, in a word, makes it unusual.

Borscht with sauerkraut and beans

In winter, try cooking borscht with sauerkraut and beans - you will be full and satisfied. Sauerkraut adds piquancy to the soup, and beans add satiety. No meat? Don't worry, prepare a lean version. For soup with meat, it is better to prepare broth with sugar pork bone in advance.

The soup will turn out different if you use beans in tomato, or overcook the vegetables with the addition of a tablespoon of tomato paste.

Prepare borscht this way:

1. Place sauerkraut in boiling broth and cook until soft.
2. Place two large potatoes whole or cut into pieces.
3. Add fried onions, carrots, grated beets.
4. Cook until all the vegetables in the soup are soft.
5. At the very end, add a can of beans canned in their own juice.
6. Season with salt, pepper, bay leaf.
7. Turn it off.
8. Decorate with a bunch of dill and parsley.
9. Let's brew.

Serve the soup with sour cream sauce and pickles. Garlic black croutons or whole grain toast go perfectly with this dish.

In a slow cooker

Borscht in a slow cooker acquires a special stewed taste and is reminiscent of good old country soups, infused in cast iron pots in a Russian oven. The beauty of cooking is that you can put almost all the ingredients at the same time (and in the villages they usually did this), the soup will turn out very tasty.

Try cooking this way:

1. Finely chop the cabbage.
2. Peel the potatoes.
3. Cut it into large pieces.
4. Grate the root vegetables: beets and carrots on a coarse grater.
5. Add a couple of tablespoons of tomato paste to the grated vegetables.
6. Stir.
7. Place a piece of pork on the bone in a multi-bowl.
8. Fill with cold water.
9. Add cabbage, vegetables, beans (it is better to boil them in salted water the day before).
10. Season with salt, add dry dill and parsley.
11. Turn on the “Soup” or “Stew” mode.
12. Cook until the signal is complete.

Dip a bay leaf into the finished borscht for literally a few minutes, and then take it out: this way the soup will not be bitter. Season with herbs, fresh garlic, and eat with sour cream and black bread. It’s tasty and also healthy: we didn’t overcook it in oil, which means there were an order of magnitude fewer calories in the borscht.

In conclusion, let us recall a bearded joke. “Do you want some soup from yesterday? Come tomorrow". Borscht is a dish that only becomes tastier the next day. It’s good even after a week: vegetables and meat become saturated with each other’s flavors and acquire an unforgettable aroma. However, this advice is hardly appropriate: all the soups according to our recipes turn out so tasty that they are eaten without a trace within a couple of days! Prepare different borscht, surprise your loved ones and enjoy your meal.

Borscht with prunes is a first course with a somewhat unusual combination of ingredients. Dried fruits give it an interesting flavor. The finished soup turns out to be sweet and sour, and if you add smoked dried fruits instead of dried prunes, it will also have a spicy “smoke.” During Lent, borscht with prunes is prepared without meat and served with a lot of finely chopped greens, without sour cream. Despite this, the first one turns out to be filling, healthy and tasty - a great lunch for the whole family!

Cooking time: 40 minutes / Yield: 10 servings

Ingredients

• cabbage 600 grams
• potatoes 500 grams
• medium beets 1 piece
• 200 grams pitted prunes
• tomato juice 200 ml
• wine vinegar 1 tbsp. spoon
• 1 large onion
• 1 large carrot
• granulated sugar 0.5 tbsp. spoons
• vegetable oil 1 tbsp. spoon
• salt to taste
• garlic 2 cloves
• ground black pepper to taste
• black or white peppercorns
• bay leaf 1 piece
• bunch of fresh herbs
• boiled water 2.5-3 liters.

Preparation

We wash the prunes, put them in a ladle, fill them with three glasses of boiled water and put them on the stove to cook for 15 minutes. Then we take the prunes out onto a plate, and set the water in which they were boiled aside.



Prepare fresh vegetables. Shred the cabbage into thin strips. Peel the onions, potatoes and carrots and rinse with water. Cut the onion into cubes, cut the carrots into strips, and cut the potatoes into bars. To prevent the potatoes from darkening while the dressing is being prepared, place them in a bowl and fill with cold water.



Peel the beets and cut into strips. If you can’t cut carrots and beets into strips, you can grate them on a medium grater.



Pour vegetable oil into a frying pan and add carrots and onions. Stirring constantly, fry the vegetables over medium heat for two minutes.



Add beets to the onions and carrots. Stir, cover with a lid and keep the vegetables on low heat for five minutes.



Remove the lid from the pan, pour tomato juice into the stewed vegetables, stir. Without covering the frying pan with a lid, keep the vegetables on the stove until the excess liquid evaporates from the tomato juice. When it becomes thick, add wine vinegar, chopped garlic cloves, granulated sugar and black or white peppercorns, 5-7 pieces. Stir and the borscht dressing is ready.



Place cabbage, potato chunks and prepared dressing in a 3-liter saucepan.



Add the broth in which the prunes were cooked and 2.5 liters of boiled water. The liquid should cover the vegetables completely.



Add salt to taste, bay leaf and place on the stove. We turn up the heat to maximum and wait. As soon as the borscht boils, reduce the heat to low. Cover the pan with a lid not completely and leave the dish to cook for 15-20 minutes. We determine the readiness of borscht with prunes by checking the potatoes. We pierce the bars with a fork or knife - if they are soft, the soup is ready.



At the end of cooking, add boiled prunes and ground black pepper. Taste the borscht and adjust the amount of salt if necessary. Remove the finished dish from the stove.



Pour the prepared lean borscht into plates, lay out the prunes and add finely chopped fresh herbs. Serve hot.

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
• greenery
• 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 plates, 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.