Home Fish Recipes for borscht with prunes. Lenten borscht with prunes Prunes will give the borscht an unusual piquant flavor

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Recipes for borscht with prunes. Lenten borscht with prunes Prunes will give the borscht an unusual piquant flavor

Lenten borscht- for me it even sounds somehow wrong. I love borscht, especially with a lot of meat, garlic and sour cream.

And here is Lenten. And even with prunes. Prunes will take over all the taste. That is, you definitely need to cook it, at least to make sure that the borscht needs to be cooked correctly, and not lean. And finally cook borscht only with meat, without any doubts.

I cooked it... And now I will definitely cook lean borscht as often as regular one. It is delicious. And satisfying. And you can eat a lot, since there is no heaviness in the stomach at all - light, thick, aromatic, 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 It definitely has taken root in my kitchen.

Immediately, what surprised me in the process was that I added a little bit of everything, and in the end I got a 4-liter saucepan filled to the top with soup, in which the spoon rested confidently. And the ladle is also worth it... And for the sake of the experiment, I stuck it in not with a scoop, but with a pen. So I can firmly say that this amount of ingredients makes a 5-liter pan of thick soup. And further. The budget for this borscht was approximately 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 regular cabbage. 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.
Bell 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. 10-12 berries without seeds.
Vinegar. gram 30. Delicious fruity. Grape or apple, but not table. Can lemon juice, although I like it better with vinegar - there is no citrus taste in the soup.
Salt.
Freshly ground black pepper.

Cooking lean borscht with prunes.

First of all, let’s remember the old folk wisdom that good borscht cooked in a frying pan. We also remember that the beets will stew for quite a long time, at least an hour. So we put off all manipulations with the pan for about an hour and start making the borscht dressing.

I prefer to cut 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 looks nicer in the plate. I also don’t like to boil beets and then cook the borscht itself in this beet broth. Believe me, the color of borscht can be obtained without such preliminary boiling. And it doesn’t matter at all whether you prepare lean borscht or with meat - it makes no difference.

So, cut the onion into quarter rings. Cut the carrots into thin, slightly thicker than a match stick, and into short sticks. You can do it in cubes, depending on how you like it. Cut a small piece of carrot and reserve for decoration.

Simply slice the celery stalk thinly across.

Heat a couple of tablespoons in a frying pan vegetable oil, then put the onions and carrots in the pan.

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

Chop the garlic. We cut it, not squeeze it out with a press. The pieces are small, but there is no point in making them too small.

Cook the onion over low heat until translucent and the carrots until limp.

Add garlic and stir.

You can also add a tablespoon or two of tomato paste, but then the paste needs to be slightly fried in a frying pan with vegetables so that the specific smell of tomato paste and its acidity go away.

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

Add beets to the stewing vegetables and stir.

Over medium, or rather even low heat, let the vegetables simmer. There is no need to fry the vegetables, you need to simmer/stew them. So close the pan with a lid and leave the vegetables to simmer.

In the meantime, let's chop all the remaining ingredients.

Cut the tomatoes into small pieces.

Cut the bell pepper into thin quarter rings.

Add chopped tomatoes to the stewing vegetables and stir.

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

The acid from the tomatoes and vinegar will allow the borscht to retain its bright red color and not turn orange.

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

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

Shred the cabbage into thin but short strips. Pieces of cabbage should fit easily and comfortably in a spoon, and not look like they are playing spaghetti.

Place the potatoes in a saucepan, add water, or boiling water right away, and cook over high heat for 10 minutes.

Then add shredded cabbage to the pan.

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

Cook for another 10 minutes.

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

If necessary, add a little sugar, since vinegar and tomatoes can produce excess acid. Stir and finally adjust with sugar/salt/pepper.

Place the borscht dressing into the pan and stir. By this point, the contents of the pan had already been boiling for about 20 minutes, so most likely both the potatoes and cabbage were already ready.

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

Cook the 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 the borscht, everything is cooked together for about 10 minutes, since all the ingredients are already ready.

Turn off the heat and let the borscht sit for 10-15 minutes with the lid closed.

Then pour the borscht into plates, sprinkle with chopped herbs - the classic version is dill, parsley, green onions and garlic.

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

P.S. Although borscht is lean, it is not absolutely necessary to cook it only during Lent. In summer it’s good to have 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, even 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,

Lard with garlic

Dumplings 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:

Even a half-wit knows
How can you soar in spirit:
A moment before soup, drink a glass,
And after the soup - repeat.

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 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 add spices and vegetable stew. 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 chopped and placed in a boiling mushroom broth- cook for 10 minutes. Add stewed beets and roasted 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 light dish spiciness and 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. Bell pepper cut into squares. Grate the carrots coarsely. Cut the onion into cubes.

Prunes are soaked for 10 minutes. V 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 5 minutes.

Make broth from beef and pork. In 30 min. pour in until ready 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 lay out the sliced smoked brisket, shredded cabbage, garlic, herbs.

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

Let it brew and serve.

Such tasty option 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 old recipe cooked 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.

Sliced milk mushrooms are boiled in own juice and in 5 min. 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.

IN ready broth spread thinly shredded cabbage 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 addition 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 crust and put them in 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 softness chicken broth and a strong smoked aroma.

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 bell 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, which 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.

Don’t rush to wrinkle your nose when you hear that green borscht with nettles can be delicious. Nettle is an edible herb that does not particularly affect the taste of the dish, but makes it healthy. This herb has long been used to prepare Russian botvinya, cabbage soup, soups, sauces, salads, and filling for pies. Two varieties of herbs are suitable for food - stinging and stinging, and the borscht recipe contains stinging nettle.

Since nettle has a neutral taste, sorrel is often added to borscht along with it. This gives the dish a pleasant acidity. Borscht with sorrel is not useful for everyone, because for many diseases it is on the list of prohibited foods. Such prohibitions do not apply to nettle. You can add a little tomato juice or tomato paste to the roasted carrots and onions to achieve a richer taste. They also put nettles in regular borscht with white cabbage.

The most delicious will be young nettles that grow far from highways and dusty city streets. Having picked a spring bouquet of tender green twigs with gloves on, you can freeze a supply of nettles for the whole year. But how to cook this fiery storehouse of vitamins with your bare hands? Some housewives hold nettles when cutting with tweezers or a potholder. In the recipe you will learn the simplest and most effective way to cook with nettles without getting burned.

Ingredients

Potatoes – 250 g;
Onion – 60 g;
Carrots – 80 g;
Beetroot – 150 g;
Nettle – 1–1.5 tbsp. chopped nettle;
Eggs – 2 pcs.;
Chicken fillet (any other meat) – 300 g;
Water – 2.5 l;
Salt;
Pepper;
Greenery;
Vegetable oil – 40 g.

How to cook delicious green borscht with nettles and eggs

We immediately pour boiling water over the nettle, only after that it will be possible to work with it further, it will not burn your hands. Immediately set the eggs to boil. You can also add raw eggs at the end of cooking the borscht, pour them into the hot broth and whisk with a fork at the surface of the soup. Some people like egg strings in borscht more than pieces of boiled eggs.

Cook the broth from chicken breast. Cooking time is about 40 minutes, longer if the meat is tough. Cut the beets into strips or cubes and add them to the broth after it boils. To make it tasty, cut the straws thinly and the cubes finely. The beets must be young so that they are not tough in the finished borscht. If you want to add old beets, it is better to cook them separately until half cooked, and then simmer them in a frying pan along with onions and carrots. To preserve the bright color, add lemon juice or a teaspoon of vinegar to the beets while stewing. The borscht will be very tasty if you add fresh peeled and diced tomatoes to the vegetables in a frying pan.

When the broth is ready, take out the meat and add potatoes. We cut the potatoes according to how the beets were cut. Form different vegetables It should be in harmony with the borscht. If the beets were cut into cubes, also cut the potatoes into cubes or large strips.

Finely chop the onion, grate the carrots on a coarse grater, and fry in vegetable oil. Just pour two tablespoons of oil into the pan. When the onion turns light golden and the carrots impart their charming orange color to the oil along with their vitamins, the frying is ready.

Add fried carrots and onions to the broth.

We chop the meat and also add it to the broth. Don't forget about ground black pepper or peppercorns, otherwise the borscht will be tasteless. You can also add a couple of peas of allspice, 1 bay leaf, a little curry seasoning, and at the very end, along with nettles, 2 cloves of crushed garlic.

By this time the nettle will have cooled down. We go through it, removing the garbage. Then finely chop. We throw out the tails. If you decide to add sorrel along with nettles, stick to a 1 to 1 ratio. For example, 1 bunch of nettles and 1 bunch of sorrel.

When the potatoes are ready, salt the borscht, add nettles and finely chopped herbs. Parsley and dill will do. Turn off the fire immediately.

Add the chopped eggs to the pan or to each person’s plate if you don’t plan to eat all the borscht at once. Let's taste for salt. Cover the pan with a lid and let it brew for up to 10 minutes.

You can add sour cream or mayonnaise to green borscht with nettles and eggs when serving.

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 proprietary secret, and each soup is different from one another. But the base for borscht is still the same: a good piece of pork on the bone, beets, cabbage and lard.

Borscht with the addition of beans becomes healthier and more satisfying.

For classic Ukrainian borscht we will prepare:

piece of pork on the bone – 700 g;
half of Velka cabbage;
four large potatoes white variety;
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 in classic version there is no such ingredient; 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.

Flavors of the present Ukrainian borscht They 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:

Add cabbage and potatoes to the boiling meat broth.
Fry grated beets with tomato paste.
Sauté onions and carrots.
We cut the bell pepper.
Add vegetables and roots.
Cook until done.
Add a generous handful of finely chopped bell pepper.
5 minutes before the end of cooking, add the beans (maybe along with the juice where they were canned).
Finely chop the pieces of meat.
Place a large bunch of fresh herbs and a bay leaf.
Squeeze a couple of cloves of garlic.
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.

Rich, tasty, thick borscht!

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 a great option for a quick fix in camping conditions, for example, in the country or fishing.

Incredibly tasty and very filling borscht!

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 remain full and satisfied. Sour cabbage adds piquancy to the soup, and the 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:

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

The soup is served with sour cream sauce, 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.

This recipe has amazing taste and colorful saturated appearance.

Try cooking this way:

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

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 ready-made 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 a third of the glass 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 meat ingredient The soup turns out very satisfying and flavorful.

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 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, as the vegetables are cooked in different time. 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 that are not boiled, but that have retained 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 of boxes table vinegar 9%;
12 prunes;
salt;
pepper;
greenery.

How to cook

Fill in rack of 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 grams of flour;
greenery;
salt;
pepper.

Step by step recipe

Wash the mushrooms and cut into portions. Fill with 1.5 liters 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 is suitable, canned beans. 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;
greenery.

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 in 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 fill with a small amount 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.