Borscht recipe with mushrooms and prunes

Borscht recipe with mushrooms and prunes

This dish is traditionally a great lunch for Lent
Ukrainian cuisine has many variations of borscht. Some people cook it with fish, others with meat, but today we want to offer you a recipe for lean borscht with mushrooms and prunes.

Ingredients: beets – 400 g, white cabbage – 400 g, potatoes – 500 g, carrots – 1 pc, parsley root – 1 pc, onions – 2 pc, tomato puree – 0.5 cups, dried mushrooms – 100 g, prunes – 100 g, butter – 1 tbsp, flour – 1 tbsp, water – 2 liters, ground black pepper – to taste, bay leaf, vinegar – 1 tbsp, salt – to taste, parsley or dill.


Rinse the mushrooms, boil until tender and cut into small pieces. Do not pour out the mushroom broth, it will come in handy.

Peel and chop the beets into strips and fry them a little in vegetable oil. Add the tomato paste, heat everything in a pan and pour in a glass of mushroom broth. Add salt to taste and simmer until half cooked. Transfer to a separate bowl.

Fry the flour in a separate dry frying pan.

Peel and chop the onion, carrot and parsley root and fry in butter. Add the toasted flour and stir.

Rinse the prunes and cover with hot water for a few minutes.

Put the chopped cabbage and potatoes into the mushroom broth and bring to a boil. Now add the previously prepared mushrooms and prunes to the pot. Also at this stage, add bay leaf, spices, roasted beets, stewed onions and carrots. Cook everything over low heat until tender.

Sprinkle the dish with chopped herbs before baking.¤turl=

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