Cooking description:
For the broth, choose any non-fatty meat, it will go great on the bone, only the pulp is possible. Choose white beans with a delicate shell. If the beans are large and dense, pre-soak them for 5-6 hours. Prunes give borsch a special aroma and enrich the taste; it is better to use dried prunes.
Purpose: For lunch
Main Ingredient: Vegetables / Legumes / Beans / Fruit / Dried Fruit / Prunes
Dish: Soups / Borsch
Ingredients:
- Veal - 250-300 Grams
- Beans - 100 Grams
- Onion - 1 Piece
- Carrots - 1 Piece
- Potatoes - 1 Piece
- Cabbage - 200 Grams
- Prunes - 6-7 Pieces
- Dressing for borscht - 500 Milliliters (composition: tomato, bell pepper, beetroot, hot pepper, garlic, salt, sugar, herbs)
- Salt - 1-2 pinches
- Bay leaf - 1 piece
- Allspice - 3-4 Pieces
- Black pepper - 1 To taste
- Cardamom - 1-2 Pieces
- Water - 2-2.5 Liters
Servings: 8
How to cook "Borscht with beans and prunes"
Let's prepare the ingredients.
Cooking broth. Fill the veal with water and bring to a boil. We remove the foam. Then, add bay leaf, salt, allspice, cardamom, a quarter of an onion and a few slices of carrots to the broth. Cooking on low heat under the lid.
Pre-soak the beans for 1-2 hours. Add the swollen beans to the broth and cook everything together until tender.
When the meat and beans are ready, add the vegetables. Finely chop the onion, cut the carrots into strips. We send the onions and carrots to the boiling broth.
Add potatoes cut into small pieces.
After 15 minutes, add cabbage to the borscht.
Add the dressing 5 minutes before cooking. If there is no ready-made dressing, you need to cut the beets into strips and fry in sunflower oil, then pour over the tomato and simmer for about 10 minutes. Add salt, pepper, herbs and garlic to taste.
Cut the prunes into small pieces and add to the borscht. Turn off the fire. We insist borscht for at least 30 minutes.
Homemade borsch with beans and prunes is ready. Add herbs and black pepper to taste. Serve with sour cream and black bread. Enjoy your meal!
Chef's advice:
After adding the beetroot dressing and prunes, bring the borsch to a boil and remove from heat.