Borscht with beans and prunes
Description
The soup is simple and quick to prepare. For the broth, choose any lean meat; meat on the bone works great, or you can use just the meat. Use white beans with a tender skin. If the beans are large and dense, soak them beforehand for 5–6 hours. Prunes give the borscht a special aroma and enrich its flavor—preferably use dried prunes. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Prepare the broth. Place the veal in water and bring to a boil. Skim off the foam. Then add bay leaf, salt, allspice, cardamom, a quarter of an onion, and several pieces of carrot to the broth. Cook over low heat, covered.
- 3
Step 3
Soak the beans in advance for 1-2 hours. Add the swollen beans to the broth and cook together until done.
- 4
Step 4
When the meat and beans are ready, add the vegetables. Finely chop the onion and cut the carrot into thin strips. Add the onion and carrot to the boiling broth.
- 5
Step 5
Add the potato cut into small pieces.
- 6
Step 6
After 15 minutes, add cabbage to the borscht.
- 7
Step 7
Add the dressing 5 minutes before the dish is ready. If you don't have ready-made dressing, cut the beet into thin strips and sauté in sunflower oil, then pour in tomato and simmer for about 10 minutes. Add salt, pepper, herbs, and garlic to taste.
- 8
Step 8
Cut the prunes into small pieces and add them to the borscht. Turn off the heat. Let the borscht steep for at least 30 minutes.
- 9
Step 9
Homemade borscht with beans and prunes is ready. Add fresh herbs and black pepper to taste. Serve with sour cream and black bread.