Borscht with prunes
Description
The recipe won't take much time. Usually, prunes are boiled separately and added to the borscht pot when the soup is almost ready. Borscht is best served with sour cream. Serve with herbs and sour cream.
Instructions
- 1
Step 1
1. Cover the meat with cold water and bring to a boil, skimming off the foam with a ladle. Reduce the heat and simmer for about 40 minutes with the lid on. Remove the cooked meat from the broth and transfer it to a plate. Wash and peel the vegetables. Cut the potatoes into cubes. Shred the cabbage finely. Finely chop the onion. Add the potatoes to the pot and increase the heat. Once it comes to a boil, reduce the heat and cook for 10 minutes.
- 2
Step 2
2. Now add cabbage to the broth, stir, and simmer over low heat. Prepare the sauté. Sauté onions in vegetable oil. Cut carrots into thin strips and fry them together with the onions. After about two minutes, transfer the sauté to the pot. Continue cooking over low heat, covered.
- 3
Step 3
3. Sauté the beetroot, cut into thin strips, in vegetable oil (about 10 minutes), stirring constantly.
- 4
Step 4
4. Pour wine vinegar into the pan with the beets. Rinse the prunes under running water, pour a glass of hot water over them, and simmer over low heat.
- 5
Step 5
5. Add the beet to the pot and stir. Then add the prunes, pepper, salt, finely chopped herbs and garlic. Cook for about 3 minutes, then turn off the heat and let it steep.
- 6
Step 6
6. Pour the borscht into bowls and serve with sour cream.