Cooking description:
Below I will tell you in more detail how to cook how to cook lean borsch with prunes. If you want to make the borscht more satisfying, you can add canned beans or soy texturate. The soup turns out to be so rich, aromatic and tasty that you don't even remember about meat! And prunes only add originality to it. So take note!
Purpose: For lunch
Main Ingredient: Vegetables / Beets / Fruit / Dried Fruit / Prunes
Dish: Soups / Borsch
Diet: Lean meals / Vegetarian food
Ingredients:
- Beets - 200 Grams
- Carrots - 50 Grams
- Onions - 100 Grams
- Vegetable broth - 1.5 L
- Tomato paste - 1 tbsp. the spoon
- Potatoes - 300 Grams
- White cabbage - 200 Grams
- Prunes - 200 Gram
- Salt - To taste
- Ground black pepper - To taste
- Water - 200 Milliliters
Servings: 4
How to cook "Lean borsch with prunes"
Prepare all ingredients.
Bake the beets in foil at 200 degrees until soft.
Grate the beets and carrots on a coarse grater, cut the onions into cubes.
Simmer onions, carrots and beets in a frying pan for 5-7 minutes. Add tomato paste, stir and simmer for a couple of minutes.
Peel the potatoes, cut into small cubes. Bring the broth to a boil, add the potatoes and cook the soup for 5-7 minutes.
Add the stewed vegetables and finely chopped cabbage to the saucepan. Season with salt and pepper. Bring to a boil and simmer for 10-15 minutes.
Rinse the prunes thoroughly. Then boil in a little water (so that it only covers the prunes) for 2-3 minutes.
Pour the borsch into plates, add 5-6 prunes with broth to each. Sprinkle with fresh herbs. Lenten borsch with prunes is ready, bon appetit!