Home Bakery products Lenten borscht with prunes. Recipes for borscht with prunes Prunes will give borscht unusual spicy

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Lenten borscht with prunes. Recipes for borscht with prunes Prunes will give borscht unusual spicy

dried mushrooms pour water and leave in it for 10-15 minutes, then rinse, changing the water several times. Mushrooms pour cold water at the rate of 150 g of water per 20 g of mushrooms, leave for 3-4 hours to fill ...You will need: beets - 400 g, fresh cabbage - 300 g, carrots - 100 g, parsley root - 25 g, onions - 100 g, tomato puree - 60 g, fat - 40 g, sugar - 20 g, vinegar - 30 g , prunes - 80 g, dried mushrooms - 20 g, broth or water - 1.5 l, spices, salt

Borscht with prunes (2) Cut the beets into strips, lightly fry in pieces of oil, add sugar, browned tomato puree, 1 glass of broth, half of the vinegar and simmer until the beets are ready. Chop carrots and onions into strips, sauté in the remaining oil. Cabbage n...You will need: meat broth - 1.5 l, beets - 400 g, white cabbage - 300 g, prunes - 8 pcs., carrots - 100 g, onion - 100 g, tomato puree - 2 tbsp. spoons, vegetable oil - 2 tbsp. spoons, sugar - 1 tbsp. spoon, vinegar 3% - 1 tbsp. spoon, sour cream - 80...

Mushroom borscht with prunes Mushroom borscht with prunes is prepared in the same way as Red Borscht, but in mushroom broth. Rinse the prunes well and add to the vegetables at the end of their stewing, pour over the mushroom broth and cook for 25-30 minutes. Exit...You will need: beets - 150 g, white cabbage - 150 g, carrots - 50 g, onions - 50 g, tomato puree - 25 g, sugar - 4 g, lemon acid- 3 g, parsley root - 30 g, bay leaves - 2 pcs., sour cream - 20 g, pitted prunes - 50 g, mushroom broth...

Vegetarian borscht with prunes Finely chopped beets, cabbage, onions, parsley root simmer until cooked over low heat in a sealed container, adding vegetable oil, tomato paste and a little water. Rinse the prunes and cook for 15 minutes, remove the pits. Stewed o...You will need: beets - 30 g, white cabbage - 30 g, onion and parsley root - 5 g each, prunes - 30 g, sour cream - 7 g, vegetable oil - 5 g, tomato paste - 3 g, salt

Borscht with prunes Cut the beets into strips, heat in fat, add sugar, browned tomato, broth, a little vinegar and simmer until the beets are ready. Cut carrots and onions into strips, sauté. Chop the cabbage and put in a boiling broth, cook for 10-15 minutes. Add mascara...You will need: beets - 400 g, white cabbage - 300 g, carrots - 100 g, onions - 100 g, tomato puree - 60 g, vegetable oil - 40 g, sugar - 20 g, vinegar 3% - 30 g, broth meat - 1.5 l, prunes - 80 g, dried porcini mushrooms - 20 g, sour cream - 80 g

Borsch "Merchant" Cut the beets and cabbage into strips, grate the carrots on a coarse grater, cut the onion into small cubes. Sauté the onions in oil, add the carrots and continue frying for another 5 minutes. Spasser the flour without oil, separately spasser the tomato paste...You will need: ground black pepper - to taste, bay leaf - 1 pc., Vegetable oil - 3 tbsp. spoons, tomato paste - 2 tbsp. spoons, bouillon cube - 1/2 pc., wheat flour - 2 tbsp. spoons, pitted prunes - 50 g, pickled mushrooms - 60 g, carrots - 1 ...

Vegetarian borscht with prunes Finely chopped beetroot, cabbage, onion, parsley root and celery stew until tender over low heat under a lid. Then add to them grow oil, tomato paste and a little water, sweat for a couple more minutes. Rinse the prunes and cook (separately) for 15-20 minutes, pre...You will need: Beetroot, White cabbage, Onion, Parsley root, Celery, Prunes, Tomato paste, Vegetable oil, Salt, Sour cream

Borscht with prunes and mushrooms Wash mushrooms and boil. Cut the peeled beets into strips and stew in a saucepan with part of the tomato puree, oil and a small amount of mushroom broth. Cut the root vegetables and onions into strips and sauté with the remaining tomato puree and flour. In boiling mushroom broth put it down...Required: Fresh white cabbage-400g, prunes-200g, dried mushrooms-5pcs, water-2l, beets-4pcs, potatoes-4pcs, tomato puree-110g, butter-80g, carrots-1pc, parsley-1p, onion- 1pc, flour-15g, salt, pepper,

Borscht with prunes and mushrooms Pre-steam the prunes and boil the mushrooms if they are dried. We choose their number as an amateur and be careful with prunes because it has a very pronounced taste and smell. Put chopped potatoes, chopped cabbage into strips in boiling water and cook for 2 ...You will need: Potatoes 4-6pcs, white cabbage 50g chopped, beets 40g grated, dried mushrooms or champignons, prunes, onions, carrots, parsley root, tomato puree, lemon juice or citric acid, sugar, salt, ground black pepper, bay leaf

Borscht with prunes Finely chop the cabbage, onion and beets, put on the bottom of the saucepan, add celery, tomato paste, olive oil and water to cover the vegetables by 2 cm. Bring to a boil, add the garlic, then close the lid and simmer until the vegetables are tender. Well...You will need: For 4 servings: fresh cabbage- grams 50-70, 1 beetroot, 1 onion, green onion, basil, 1 tbsp olive oil, 1 clove of garlic, prunes - 10 pieces, celery - to taste, tomato paste - 1 tbsp. spoon, 2-3 cups of water

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
prescription

2427

Time
(min)

servings
(people)

In 100 grams ready meal

7 gr.

6 gr.

carbohydrates

10 gr.

121 kcal.

Option 1: Classic recipe for borscht with prunes

Delicious, rich and fragrant borsch, and even with prunes - everyone will like this dinner. Many housewives are already preparing such borscht. In addition, it is always diversified with other additional ingredients. Let's cook a traditional borscht with prunes on meat broth from beef. To make the soup more rich, take meat on the bones.

Ingredients:

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

Step by step recipe for borscht with prunes

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

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

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

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

Onion cut into small squares.

My carrots, peel with a vegetable peeler or knife, cut into thin strips or grate.

My potatoes are also washed, peeled and cut into cubes.

Wash 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 random 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 pot. Cool slightly to make cutting easier. Chop into small pieces.

Put them back into the pot.

Now we put the potatoes, half the chopped onions and carrots into the broth.

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

Now we heat the pan, heat the oil and lay out the beetroot straws, the remains of onions and carrots - mix.

Simmer, stirring constantly, for about seven minutes.

It's time to introduce the tomato paste. Stir immediately with a spatula and pour a third of a glass beef broth from the saucepan.

Simmer with the lid closed for another five minutes.

Put the cabbage in the broth bell pepper and prunes - mix and bring to a boil.

As soon as the broth boils, put the tomato paste. Salt, pepper and sprinkle with sugar immediately. We mix.

We clean the garlic from the husk. Lay it on a cutting board. Press down a little with the flat side of the knife to crack it. Then cut into small pieces or thin rings.

Put in borscht and cook for another five minutes.

We wash the greens and finely chop. It can be poured into a saucepan and boiled or served with sour cream.

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

The soup will taste even better the next day.

Option 2: A 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 a meat ingredient, the soup turns out to be very satisfying and fragrant.

Ingredients:

600 gr fresh cabbage;
5-6 potatoes;
1 beet;
200 gr prunes;
200 gr of tomato juice;
20 gr of wine vinegar;
1 head of onion;
1 large carrot;
half a table of spoons of sugar;
1 table of lies grows oils;
3 cloves of garlic;
black and white peppercorns - 7 pcs;
salt and pepper;
1 bay leaf;
bunch of greens.

How to quickly cook borscht with prunes

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

Cook for a quarter of an hour, turn off the fire. Put the prunes on a plate, but do not drain the water - it will come in handy for us.

Rinse the cabbage and cut into thin strips.

Peeled carrots cut into strips.

Chop the onion into squares.

Cut the potatoes into cubes and fill with water so that it does not darken.

Wash the beets, peel off the skin and cut into thin strips.

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

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

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

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

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

All ingredients must be completely covered with water.

Bring to a boil.

Put the parsley and taste for salt, add if necessary.

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

Such a soup should also be infused for about a quarter of an hour under a closed lid. Serve with chopped greens.

Tip: Prunes are cooked separately, as vegetables are brought to readiness in different time. Sometimes ten minutes is enough to boil the potatoes. And it happens that even twenty is not enough. It all depends on vegetables. And we need prunes not boiled, but retained their shape.

Option 3: Borsch with prunes and pork ribs

A great option for those who love pork. If you took raw ribs, they need to be boiled well. Smoked ones will add a pleasant “smoke” flavor, we cook them quite a bit. The rest of the ingredients are standard, as for ordinary borscht.

Ingredients:

400 gr pork ribs;
carrots and onions - 1 pc;
1 beet;
2 table spoons of tomato paste;
250 gr cabbage;
3-4 potatoes;
bay leaf - 1-2 pieces;
40 gr grows oils;
3 cloves of garlic;
1 table of lodges table vinegar 9%;
12 prunes;
salt;
pepper;
greenery.

How to cook

We fill 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 disassemble it into small portions and put it back.

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

Add potatoes to borscht, add 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 to cook.

So, let's get down to the vegetable dressing. First fry the onion vegetable oil, then add chopped carrots - stir. Simmer for about three minutes, and then add tomato paste. Stew for about seven minutes and transfer immediately to borscht.

Separately, fry the chopped beets. Stir constantly and simmer for about ten minutes.

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

Rinse and boil the prunes in a separate bowl. Add to saucepan.

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

Turn off and insist at least a quarter of an hour.

Serve with sour cream.

Option 4: Borsch with prunes and mushrooms without meat

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

Ingredients:

250 gr mushrooms;
250 gr beets;
250 gr cabbage;
250 gr potatoes;
1 carrot;
half an onion;
10 prunes;
a tablespoon of paste;
2 table of lies grows oils;
10 gr flour;
greenery;
salt;
pepper.

Step by step recipe

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

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

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

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

Cut the beets into strips, put 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, put finely chopped cabbage and whole peeled potatoes into it.

Wait until everything boils. At the same time, 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.

Washed prunes cut into pieces and put in the broth. Add beetroot dressing, passivation of onions and carrots, parsley, pepper. Do not forget to salt and cook until tender.

We take out the boiled potatoes from the borscht, knead with a fork and put back.

Serve lean mushroom borscht with prunes along with sour cream.

Option 5: Borsch with prunes and beans

For this option, we will take the meat component and beans. Suitable beef or pork on the bones, canned beans. Let's supplement the recipe with lard for the preparation of delicious greaves.

Ingredients:

600 gr of meat;
0.3 kg of cabbage;
2 medium beets;
2 medium carrots;
100 gr prunes;
2 onion heads;
40 grams of oil grows;
half a table of vinegar lodges;
1 can of beans in that sauce;
3 cloves of garlic;
50 gr fat;
lavrushka to taste;
10 grams of sugar;
salt and pepper;
greenery.

How to cook

First you need to boil the meat until tender. Take it out of the pan, break it into pieces and put it back.

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

We clean and cut into strips carrots and beets.

My prunes and cut into small pieces.

Onion cut into thin half rings.

We put the beets in a preheated pan, simmer with the addition of vegetable oil for about five minutes. Pour in the vinegar and stir, simmer for another two minutes.

Add carrots, onions, prunes, beans and garlic passed through a press. Stir well and simmer for another five minutes.

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

Pour the diced potatoes into a saucepan, cook for about a quarter of an hour.

We introduce the dressing into the borscht, put the lavrushka, add sugar, salt and pepper - we taste it.

Cut the bacon into pieces and quickly fry so that you get greaves - add to the borscht and stir.

Boil everything together for another five minutes, add chopped greens and simmer for the same amount. Turn off the fire and insist a quarter of an hour.

You can serve this borscht garlic buns or fried black bread, grated with garlic.

Lenten borscht It even sounds wrong to me. I love borscht, especially with a lot of meat, with garlic and sour cream.

And here is the lean one. Yes, and with prunes. Prunes will take over the whole taste. That is, you definitely need to cook, at least in order to make sure that the borscht needs to be cooked correctly, and not lean. And already finally cook borscht only on meat, without any doubts.

Cooked ... And now I will definitely cook lean borscht as often as usual. It's tasty. And satisfying. And you can eat a lot, because there is no heaviness in the stomach at all - light, thick, fragrant, although the smell of prunes does not prevail, but only slightly shades and saturates the taste and smell of vegetables. So this one recipe for lean borscht with prunes Definitely stuck in my kitchen.

Immediately, what surprised me in the process was that I added a little bit of everything, but in the end we got a 4-liter saucepan filled to the top with soup, in which a spoon confidently stands. And the ladle is also worth it ... And for the sake of experiment, I stuck it not with a scoop, but with a pen. So I can firmly state that from this amount of ingredients a 5-liter pot of thick soup is obtained. And further. The budget for this borscht was about 200-250 rubles. For 4 (count 5) liters of quality soup. And this is provided that the cabbage is young - that is, 2-3 times more expensive than usual. Yes, and tomatoes are at a completely different price than at the end of summer.

For lean borscht with prunes you will need:

Cabbage. 400 gr.
Beet. 2 medium or 3 small.
Potato. 3 medium tubers.
Carrot. 1 PC.
Bulgarian pepper. 1 PC. Preferably red just for color.
Tomatoes. 3 small ones.
Onion. 2 small onions.
Beans. 30 grams already boiled.
Celery. 1 stem.
Garlic. 1-2 cloves.
Prunes. Berries 10-12 pitted.
Vinegar. grams 30. Delicious fruity. Grape or apple, but not table. You can use lemon juice, although I prefer it with vinegar - there is no citrus flavor in the soup.
Salt.
Freshly ground black pepper.

Cooking lean borscht with prunes.

First of all, we recall the old folk wisdom that good borscht cooked in a skillet. We also remember that the beets will be stewed for a long time, at least an hour. So for about an hour we postpone all manipulations with the pan, and we are engaged in dressing for borscht.

I prefer to cut the beets into borscht, rather than grate them. The same applies to carrots. A little more work, but the liquid component of the soup remains transparent, and the borscht in the bowl looks prettier. Also, I do not like to boil beets and then cook borscht itself in this beetroot broth. Believe me, the color of borscht can be obtained without such preliminary boiling. And it doesn’t matter at all whether you cook lean borscht, or with meat - there is no difference.

So, cut the onion into quarter-rings. We cut the carrots into thin, slightly thicker than a match, and into short sticks. It is possible and a cube, here whoever likes it. Cut off a small piece of carrot and leave for decoration.

Just slice the stalk of celery thinly across.

We heat a couple of tablespoons of vegetable oil in a frying pan, after which we put onions and carrots in a frying pan.

Add a little salt to bring out the flavors of the vegetables and stir.

We chop the garlic. It is cut, not squeezed out by a press. The pieces are small, but it makes no sense to completely grind.

Bring the onion over low heat to transparency, and the carrot to the state when it goes limp.

Add garlic and stir.

You can also add a tablespoon or two of tomato paste, but then you need to fry the paste a little in a pan with vegetables so that the specific smell of tomato paste and its acid go away.

We cut the raw beets into small thin sticks, but somewhat thicker than carrots.

Add the beets to the stewed vegetables and mix.

On medium, rather even low heat, leave the vegetables to languish. You do not need to fry vegetables, you need to simmer / stew them. So close the pan with a lid and leave the vegetables to simmer.

In the meantime, chop all the remaining ingredients.

Cut the tomatoes into small pieces.

Cut the bell pepper into thin quarter-rings.

Add chopped tomatoes to the stewed vegetables and mix.

Tomatoes will quickly begin to give their juice. At this point, add about 30-35 ml of delicious fruit vinegar to the vegetables. You can also use lemon juice, if you like. I like it better with vinegar, but not with table vinegar 9%, namely with grape or apple 5% -6%.

The acid from the tomatoes and vinegar will keep the borscht bright red and not turn orange.

Add a little water to the pan, about ½-⅔ cup, cover the pan with a lid and simmer all the contents of the pan over low heat for about 20 minutes.

Then add chopped bell pepper to the pan and simmer again for 20 minutes under the lid.

Shred the cabbage into thin, but short straws. Cabbage pieces should fit easily and comfortably in a spoon, and not pretend that they are playing spaghetti.

We spread the potatoes in a saucepan, pour water, you can immediately boil water and cook over high heat for 10 minutes.

Then add shredded cabbage to the pot.

After 5 minutes, add already boiled beans and washed prunes to the pan.

Cook another 10 minutes.

In a frying pan, check the readiness of dressing for borscht. Add freshly ground black pepper to the pan for flavor.

If necessary, add a little sugar, as vinegar and tomatoes can give excess acid. Stir, finally straighten for sugar / salt / pepper.

Put the borscht dressing in a saucepan and stir. By this time, the contents of the pan have already been cooking for about 20 minutes, so most likely the potatoes and cabbage are already ready.

We try and, if necessary, and it will most likely be, add salt to taste.

We cook borscht for 7-10 minutes until fully cooked.

The main thing here is not to cook the borscht for a long time, meaning the moment after adding the beets. Long cooking will destroy all the color and the borscht will first turn scarlet, and then orange.

So, to preserve the color of borscht, everything is cooked together for about 10 minutes, since all the ingredients are already ready.

Turn off the fire and with the lid closed, let the borscht stand for 10-15 minutes.

After that, pour the borsch on plates, sprinkle with chopped herbs - the classic version is dill, parsley, green onions and garlic.

I can’t imagine borscht without sour cream, so sour cream is a must for me.

P.S. Although borscht is lean, it is not at all necessary to cook it only in fasting. In summer it is good when there are a lot of fresh, ripe ground vegetables. And the fact that it is prepared without any animal products at all, this recipe is definitely suitable for vegetarians, up to vegans, as well as representatives of various religious denominations, especially if they gather at the same table, which happens quite often in our country.

And even when preparing this lean borscht with prunes not a single animal was harmed - this does not mean at all that you need to forget about the classic additives for borscht, such as:

A glass of cold vodka

Salo with garlic

Pampushki with him

A glass of cold vodka (this is not a repetition, these are two completely different glasses of cold vodka).

As Igor Guberman wrote:

It is known even to the idiot
How can you soar in spirit:
A moment before the soup, drink a glass,
And after the soup - repeat.

Cooking time: 2 hours

The cost of 4 servings - 317 rubles

The cost of 1 serving is 79 rubles

Ingredients:

Turkey drumstick 800g - 128 rubles

Vegetable oil 30ml - 3 rubles

Beets 700g (7 small pieces) - 21 rubles

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

Tomato paste 100g (two large tablespoons) - 18 rubles

Carrot 1pc - 3 rubles

Onion 2pcs - 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 pieces - 2 rubles

Allspice

Black peppercorns - 10pcs

For serving:

Sour cream 300g - 60 rubles

Parsley 50g (bunch) - 25 rubles

Cooking:

Cut the turkey drumsticks, separating the bones from the meat.
For a rich broth, roast the turkey bones in a saucepan: place the bones in a preheated saucepan, then add a little oil. Fry 2-3 minutes.
Pour 4 liters of water into a saucepan. Cook for about 1 hour, covered with a lid and skimming off the resulting foam to make the broth more transparent.
Pass the beets. Cut half of the peeled beets into cubes. Next, fry in vegetable oil in a heated pan for 2-3 minutes, adding for acid Apple vinegar and tomato paste, 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 down on the beets with a spoon to get the maximum amount of juice.
Chop the carrot and onion into cubes.
Fry carrots and onions in a heated pan until tender.
After an hour, strain the broth through a sieve and put back on the fire.
Dice the potatoes, add to the broth, bring to a boil. Chop the cabbage into cubes, then boil the broth for 2 minutes, adding the cabbage.
Pour the sautéed beetroot mixture into the broth and sautéed vegetables. Cover with a lid, bring to a boil.
Chop prunes. When the borscht boils, add prunes, salt and sprinkle with sugar. Mix.
For a rich color, pour beetroot juice into the borscht.
Put 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 for 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 pull out the sieve.

Serving:

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

Bon Appetit!

Watch the full video recipe with Alexander Belkovich

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 the inhabitants of certain settlements of the Kuban were the first to come up with such a first dish, thanks to which the names “Kuban” and “Southern” were assigned to borscht with prunes. They make it with or without meat, often add beans or vegetables, which are rarely found in traditional versions of this dish (zucchini, eggplant). However, the process of cooking this extraordinary soup differs little from classical technology preparation of this type of first course.

Cooking features

Even if you cook borscht on your own unusual recipe, you must strive to make it red, appetizing, tasty and thick. To do this, you should follow the basic technological principles for the preparation of the corresponding variety of dressing soups.

One of the most important tasks in cooking borscht is to get it to have a bright reddish hue. Beets and tomatoes give this color to the soup, which can be successfully replaced with tomato paste. Beets are among the vegetables that are slow to cook. If it is put into the soup too soon, the color will boil out of it, as a result of which both it and the broth will take on a cloudy burgundy hue that does not induce appetite. There is a way out: put the beets in the soup shortly before it is ready, about 10 minutes before you are going to remove the pan from the stove. In order for it to cook during this time, it should be prepared in advance. traditional recipes borscht involves its sautéing or stewing, for cooking diet soup vegetables are baked or steamed whole.
Acids contribute to the preservation of the brightness of the color. If you mix chopped beets with lemon juice or vinegar, it is more likely to retain a rich color.
If you use products for borscht that require long cooking, such as beans, they should be prepared in advance and added to the soup along with vegetables.
Try to follow the correct sequence of laying the products so that it does not happen that some of them are digested, others remain half-baked: potatoes are usually laid first, then cabbage, and then other vegetables. If the soup is prepared with beans, it must be cooked before potatoes.
If you decide to cook soup in meat broth, do not forget that when cooking it, it is important to remove the foam that protrudes from the surface. The broth will be clearer if it has not boiled too violently during the cooking process. It must be cooked on low heat, without closing the pan tightly with a lid. It will be useful to strain the broth before laying the main products in it.
When adding fresh herbs to the pot with borscht, let it boil for 2-3 minutes, otherwise it can quickly turn sour.
Borscht turns out tastier if it is allowed to brew.
Prunes for borscht are best taken pitted. Experts say that tastier borscht obtained 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 tasty 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, cover with water. Heat the saucepan over medium heat. When the water boils, cook for 10 minutes, removing the foam, then reduce the heat, lower the onion to the bottom of the pan, after freeing it from the husk, and spices. Cover the pot with a lid and cook the meat for about an hour.
Remove meat from broth and set aside. Strain the broth itself. Throw away the used bulb.
Return the meat to the broth, cut into small pieces. Put beans in it. Return the pot to the stove. Simmer for about 30 minutes after the broth boils.
While the beans are cooking, peel the beets and cut them into thin strips.
Grind carrots on a coarse grater.
Pour 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, fry the onion in it for 5 minutes. Add beets and carrots. Fry them for 5 more minutes.
Add tomato paste. Saute it with vegetables for 2-3 minutes.
Pour boiling water over the tomatoes, peel, cut into cubes, put in a saucepan with the rest of the vegetables. Add prunes at the same time. Simmer over low heat until the beets are soft.
In parallel with the preparation of dressing for borscht, finely chop the cabbage.
Cut the potatoes into cubes of one and a half centimeters.
Half an hour after adding beans to the soup, add potatoes to it, 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, put in the soup, mix. Salt and pepper it to taste. Remove the pan from the stove after 2-3 minutes.

Let the borscht brew under the lid for 20-30 minutes, after which it can be poured into plates. Gourmets say that such borscht goes especially well with cheese tarts, which can be served instead of bread.

Borscht with prunes and eggplant

beef (brisket or shoulder blade) - 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 needed;
salt, seasonings - to taste.

Cooking method:

Boil the broth from the meat. Cool the beef, separate the meat from the bones, cut into small pieces.
Bake or steam the beets.
Cut the pork belly into small cubes or bars.
Cut the eggplant into circles, dip in salted water for 20 minutes, then rinse and dry with a towel.
Cut sweet pepper into small squares.
Coarsely grate the carrots.
Onion, peeled, cut into small cubes.
Pour prunes with warm water, after 10 minutes, remove from the water, dry with a napkin.
Peel the tomatoes, grate or chop the pulp in a blender.
Brown the eggplant in a pan in vegetable oil on both sides, bringing to readiness.
In another pan, heat a new batch of oil, fry the onions, peppers and carrots in it.
Peel and grate the cooled beets. Put it in a pan where onions, carrots and peppers are fried. Add tomato puree and juice. Simmer for 5 minutes after boiling the juice.
Cut the peeled potatoes into medium cubes, chop the cabbage.
Strain and boil the broth, put the potatoes in it.
When the liquid boils again, add the cabbage.
After 15 minutes, put the prunes and vegetable dressing into the pan. Boil 10 minutes.
Heat eggplant and meat in the oven or microwave, arrange them on plates. Pour in the prepared borscht.

Borscht prepared according to this recipe has an unusual but pleasant taste. It is beneficial to do it in the summer, when seasonal vegetables the most accessible.

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 needed;
water - 1.5–2 l;
salt, spices, fresh herbs - to taste.

Cooking method:

Pour prunes with water, put on the stove.
Shred the cabbage.
Cut the potatoes into cubes of one and a half centimeters.
Finely chop the onion, chop the beets and carrots on a grater.
Fry onions and carrots in a small amount of vegetable oil.
Add beetroot, fry for 5 more minutes.
Mix tomato juice with pressed garlic and lemon juice. Pour vegetables over them, simmer beets until soft.
When the water with prunes boils, put the potatoes in the pan.
After 2-3 minutes, add cabbage.
Boil 20 minutes. Salt, add spices and vegetable stew. Continue cooking for 7-8 minutes.

Borscht turns out so tasty that you will eat it with pleasure 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 harmoniously fits into the overall bouquet, complementing it with a sweet and sour chord. If you love borscht, but you are a little fed up with it, try this variant of its preparation - you will almost certainly not regret it.