Borscht with nettle recipe is very tasty and incomparable. Recipes for borscht with prunes Prunes will give borscht an unusual piquant flavor

02.09.2024 Materials

Borscht with prunes is one of my favorite types of borscht. You can cook it with meat broth or a lean version. I most often cook lean, as the taste of prunes is stronger in it. Prunes add piquant notes and a pleasant taste to borscht. This borscht is a great dish for a family lunch, try it!

To prepare borscht with prunes, prepare all the necessary products from the list. Immediately place a pot of water on the fire and bring to a boil.

Chop the onion into cubes, cut the potatoes.

Grate the carrots and beets.

We start preparing borscht by frying it. Heat vegetable oil in a frying pan, add half the onion, sauté a little, add carrots and beets, cook until soft.

Cut the bell pepper into pieces and add to the roast. In this version I used canned peppers.

Pour tomato juice into the pan with the vegetables and bring to a boil. Salt and pepper the roast to taste, add garlic and you can remove from the heat. Leave the frying to infuse under the closed lid until we need it.

When the water in the pan boils, place the onions and potatoes into it. Shred the cabbage.

As soon as the potatoes in the pan boil, add the cabbage and cook until tender.

Wash and chop the prunes. I like large pieces of prunes in borscht, so I just cut them lengthwise into 2 halves.

Pour the roast into the pan and add prunes and chopped dill.

Balance the taste of borscht with spices to taste. Bring to a boil and voila! Borscht is ready!

Serve delicious borscht with prunes with sour cream and green onions - it's very tasty!

Bon appetit!

Our family especially loved borscht with prunes and eggplants. Rich, aromatic, with a slightly sweetish taste of prunes will not leave even the most picky eater indifferent. Try this wonderful dish too. Borscht can be cooked without adding sour cream.

Compound:

250 g cabbage
4-5 pcs. medium sized potatoes
1 medium beet
1 medium carrot
1 eggplant
250 g tomato paste
15 pcs. prunes
1 bunch of greens
1 tbsp. l sugar
1 tbsp. l. salt (or to taste)
spices:
1 tbsp. l. paprika
1.5 tsp. khmeli-suneli
1-2 bay leaves
3-4 peas of allspice
2.5-3 liters of water
sunflower oil for frying vegetables

How to cook borscht with prunes - recipe:

Grate the beets and carrots on a coarse grater. Fry the beets over medium heat in a small amount of oil until their volume is reduced by half.
Roast the beets
Add carrots to the beets and continue to fry until the volume of the carrots is a couple of times smaller.
Add and fry carrots
Then pour in the tomato paste and add sugar. Simmer the roast for about 10 minutes.
Add tomato paste and sugar
Then add paprika and suneli hops, stir, cover with a lid and turn off the heat.
Roasting borscht is ready
Cut the potatoes into small cubes.
Cutting potatoes
Shred the cabbage.
Shredding cabbage
Place potatoes in boiling water and add salt.
cut into rings approximately 0.5 cm thick. Sprinkle with salt and leave for 5-10 minutes until the bitterness goes away.
Slice and salt the eggplants
Wash the eggplant rings and fry in vegetable oil until golden brown.
Fry
When the potatoes are cooked, add the cabbage to the pan. Let it simmer for a couple of minutes.
Add cabbage to borscht
Then add the roast, eggplant and. Simmer the borscht over low heat for 10 minutes.
Add the rest of the ingredients
Add sweet peas, bay leaves and chopped herbs to the pan. Cover with a lid, turn off the heat and let sit for 15 minutes.

Serve the finished borscht with prunes and eggplants with sour cream.

Bon appetit!

Katerina author of the recipe

Pour dried mushrooms with water and leave in it for 10-15 minutes, then rinse, changing the water several times. Pour cold water over the mushrooms at the rate of 150 g of water per 20 g of mushrooms, leave for 3-4 hours to soak...You will need: beets - 400 g, fresh cabbage - 300 g, carrots - 100 g, parsley root - 25 g, onions - 100 g, tomato puree - 60 g, fat - 40 g, sugar - 20 g, vinegar - 30 g , prunes - 80 g, dried mushrooms - 20 g, broth or water - 1.5 l, spices, salt

Borscht with prunes (2) Cut the beets into strips, lightly fry in some oil, add sugar, sautéed tomato puree, 1 cup of broth, half of the vinegar and simmer until the beets are ready. Chop the carrots and onions into strips and sauté in the remaining oil. Cabbage n...You will need: meat broth - 1.5 l, beets - 400 g, white cabbage - 300 g, prunes - 8 pcs., carrots - 100 g, onions - 100 g, tomato puree - 2 tbsp. spoons, vegetable oil - 2 tbsp. spoons, sugar - 1 tbsp. spoon, vinegar 3% - 1 tbsp. spoon, sour cream - 80...

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Borscht with prunes Cut the beets into strips, heat in fat, add sugar, sauteed tomato, broth, a little vinegar and simmer until the beets are ready. Cut the carrots and onions into strips and sauté. Chop the cabbage and place in boiling broth, cook for 10-15 minutes. Add touche...You will need: beets - 400 g, white cabbage - 300 g, carrots - 100 g, onions - 100 g, tomato puree - 60 g, vegetable oil - 40 g, sugar - 20 g, vinegar 3% - 30 g, broth meat - 1.5 l, prunes - 80 g, dried porcini mushrooms - 20 g, sour cream - 80 g

Borscht "Merchant" Cut the beets and cabbage into strips, grate the carrots on a coarse grater, cut the onion into small cubes. Sauté the onion in oil, add the carrots and continue frying for another 5 minutes. Saute the flour without oil, sauté the tomato paste separately...You will need: ground black pepper - to taste, bay leaf - 1 pc., vegetable oil - 3 tbsp. spoons, tomato paste - 2 tbsp. spoons, bouillon cube - 1/2 pcs., wheat flour - 2 tbsp. spoons, pitted prunes - 50 g, pickled milk mushrooms - 60 g, carrots - 1...

Vegetarian borscht with prunes Finely chopped beets, cabbage, onions, parsley root and celery simmer until tender over low heat under a lid. Then add vegetable oil, tomato paste and a little water to them, simmer for a couple more minutes. Wash the prunes and cook (separately) for 15-20 minutes, pre...You will need: Beets, White cabbage, Onions, Parsley root, Celery, Prunes, Tomato paste, Vegetable oil, Salt, Sour cream

Borsch with prunes and mushrooms Wash and boil the mushrooms. Cut the peeled beets into strips and simmer in a saucepan with some tomato puree, butter and a small amount of mushroom broth. Cut the root vegetables and onions into strips and sauté with the remaining tomato puree and flour. Place in boiling mushroom broth...You will need: Fresh white cabbage-400g, prunes-200g, dried mushrooms-5pcs, water-2l, beets-4pcs, potatoes-4pcs, tomato puree-110g, butter-80g, carrots-1pcs, parsley-1p, onion- 1pc, flour-15g, salt, pepper,

Borsch with prunes and mushrooms Pre-steam the prunes and cook the mushrooms if they are dried. We choose their quantity according to taste and be careful with prunes because they have a very pronounced taste and smell. Place chopped potatoes, chopped cabbage into boiling water and cook for 2...You will need: Potatoes 4-6 pcs, white cabbage 50g chopped, beets 40g grated, dried mushrooms or champignons, prunes, onions, carrots, parsley root, tomato puree, lemon juice or citric acid, sugar, salt, ground black pepper, bay leaf

Borscht with prunes Finely chop the cabbage, onions and beets, place them on the bottom of the saucepan, add celery, tomato paste, olive oil and water to cover the vegetables by 2 cm. Bring to a boil, add garlic, then cover with a lid and cook over low heat until the vegetables are cooked. Well...You will need: For 4 servings: fresh cabbage - 50-70 grams, 1 beet, 1 onion, green onions, basil, 1 tbsp olive oil, 1 clove of garlic, prunes - 10 pieces, celery - to taste, tomato paste - 1 Art. spoon, 2-3 glasses of water

Borscht is popular among many Slavic peoples; its recipe has many variations, often very different from each other. One of the most unusual varieties of this beet and cabbage soup is borscht with prunes. It is believed that residents of certain settlements of Kuban were the first to think of preparing such a first dish, thanks to which the names “Kuban” and “Yuzhny” were assigned to borscht with prunes. It is made with or without meat; beans or vegetables are often added, which are rarely found in traditional versions of this dish (zucchini, eggplant). However, the process of cooking this extraordinary soup differs little from the classical technology for preparing this type of first course.

Cooking features

Even if you cook borscht according to the most unusual recipe, you must strive for it to be red, appetizing, tasty and thick. To do this, you should follow the basic technological principles of preparing the appropriate variety of seasoning soups.

One of the most important tasks when preparing borscht is to ensure that it has a bright reddish hue. This color is given to the soup by beets and tomatoes, which can be successfully replaced with tomato paste. Beets are one of the slow-cooking vegetables. If you put it in the soup too early, the color will boil out of it, resulting in both itself and the broth taking on a cloudy burgundy hue that is not appetizing. There is a solution: add beets to the soup shortly before it is ready, about 10 minutes before you are about to remove the pan from the stove. So that it has time to cook during this time, it should be prepared in advance. Traditional recipes for borscht involve sautéing or stewing; to prepare dietary soup, vegetables are baked or steamed whole.
Acids help maintain color brightness. Mixing crushed beets with lemon juice or vinegar will make them more likely to retain their rich color.
If you use products for borscht that require long-term cooking, such as beans, you should prepare them in advance and add them to the soup along with vegetables.
Try to follow the correct sequence of adding food so that some of them are not overcooked and others remain half-baked: potatoes are usually added first, then cabbage, then other vegetables. If the soup is prepared with beans, you need to start cooking them before the potatoes.
If you decide to cook soup with meat broth, do not forget that when preparing it it is important to remove the foam that appears on the surface. The broth will be clearer if it does not boil too violently during the cooking process. You need to cook it over low heat, without covering the pan tightly with a lid. It would be a good idea to strain the broth before adding the main ingredients.
When adding fresh herbs to a pot of borscht, let it boil for 2-3 minutes, otherwise it may quickly turn sour.
Borscht turns out tastier if you give it a chance to brew.
It is better to take prunes for borsch without seeds. Experts say that borscht tastes better from lightly smoked dried fruits.

Classic borscht is served with sour cream, but this rule does not apply to soup with prunes. Sour cream will not spoil it, but it turns out delicious without it.

Borscht with beans and prunes

beef on the bone – 0.6 kg;
beans – 150 g;
beets – 0.2 kg;
onions – 0.2 kg;
carrots – 150 g;
white cabbage – 0.3 kg;
tomatoes – 0.2 kg;
garlic – 5 cloves;
salt, spices - to taste;
tomato paste – 20 ml;
water – 3 l.

Cooking method:

Rinse the beans, cover with water and leave for 6–12 hours, then rinse again.
Wash the beef and cover with water. Heat the pan over medium heat. When the water boils, cook for 10 minutes, skimming off the foam, then reduce the heat, lower the onion to the bottom of the pan, having previously freed it from the husk, and spices. Cover the pan with a lid and cook the meat for about an hour.
Remove the meat from the broth and cool. Strain the broth itself. Throw away the used onion.
Return the meat to the broth, cutting into small pieces. Put beans in it. Return the pan to the stove. Cook for about 30 minutes after the broth comes to a boil.
While the beans are cooking, peel the beets and cut them into thin strips.
Grind the carrots on a coarse grater.
Fill the prunes with warm water. After 10 minutes, squeeze and cut into small cubes or thin strips.
Cut the remaining onion into thin half rings.
Heat the oil in a saucepan and fry the onion in it for 5 minutes. Add beets and carrots. Fry them for another 5 minutes.
Add tomato paste. Sauté it together with vegetables for 2-3 minutes.
Pour boiling water over the tomatoes, peel, cut into cubes, and place in a saucepan with the rest of the vegetables. At the same time add prunes. Simmer over low heat until the beets are soft.
While preparing the borscht dressing, finely chop the cabbage.
Cut the potatoes into one and a half centimeter cubes.
Half an hour after adding beans to the soup, add potatoes, after another 5 minutes, add cabbage and continue cooking for another 15 minutes.
Add dressing, cook for 7-8 minutes.
Finely chop the garlic and herbs, add to the soup and stir. Salt and pepper it to taste. After 2-3 minutes, remove the pan from the stove.

Let the borscht steep under the lid for 20–30 minutes, after which it can be poured into plates. Gourmets say that this borscht goes especially well with cheesecakes, which can be served instead of bread.

Borscht with prunes and eggplants

beef (brisket or shoulder) – 0.5 kg;
smoked pork belly – 100 g;
beets – 150 g;
carrots – 100 g;
onions – 0.2 kg;
sweet pepper – 0.2 kg;
eggplant – 0.2 kg;
potatoes – 0.2 kg;
cabbage – 0.2 kg;
tomatoes – 150 g;
tomato juice – 0.2 l;
prunes – 150 g;
water – 2–2.5 l;
vegetable oil - as much as needed;
salt, seasonings - to taste.

Cooking method:

Make broth from the meat. Cool the beef, separate the meat from the bones, and chop into small pieces.
Bake or steam the beets.
Cut the pork belly into small cubes or bars.
Cut the eggplant into circles, soak in salted water for 20 minutes, then rinse and dry with a towel.
Cut the sweet pepper into small squares.
Coarsely grate the carrots.
Peel the onion and cut it into small cubes.
Fill the prunes with warm water, after 10 minutes remove from the water, dry with a napkin.
Peel the tomatoes, grate or grind the pulp in a blender.
Fry the eggplants in a frying pan in vegetable oil on both sides until cooked.
In another frying pan, heat a new portion of oil, fry the onions, peppers and carrots in it.
Peel and grate the cooled beets. Place it in a frying pan where onions, carrots and peppers are fried. Add tomato puree and juice. Simmer for 5 minutes after the juice boils.
Cut the peeled potatoes into medium cubes and shred the cabbage.
Strain and boil the broth, add potatoes to it.
When the liquid returns to a boil, add the cabbage.
After 15 minutes, add prunes and vegetable dressing to the pan. Cook for 10 minutes.
Heat the eggplants and meat in the oven or microwave and place them on plates. Fill with prepared borscht.

Borscht prepared according to this recipe has an unusual but pleasant taste. It is advantageous to make it in the summer, when seasonal vegetables are most available.

Lenten borscht with prunes

cabbage – 0.3 kg;
potatoes – 0.25 kg;
beets – 100 g;
carrots – 100 g;
onion – 75 g;
tomato juice – 100 ml;
garlic – 1 clove;
pitted prunes – 100 g;
lemon juice – 10 ml;
vegetable oil - as much as needed;
water – 1.5–2 l;
salt, spices, fresh herbs - to taste.

Cooking method:

Fill the prunes with water and place on the stove.
Shred the cabbage.
Cut the potatoes into one and a half centimeter cubes.
Finely chop the onion, grate the beets and carrots.
Fry onions and carrots in a small amount of vegetable oil.
Add beets, fry for another 5 minutes.
Mix tomato juice with pressed garlic and lemon juice. Pour it over the vegetables and simmer until the beets are soft.
When the water with prunes boils, put the potatoes in the pan.
After 2-3 minutes, add the cabbage.
Cook for 20 minutes. Add salt, spices and stewed vegetables. Continue cooking for 7-8 minutes.

The borscht turns out so tasty that you will happily eat it even without meat. If you sprinkle it with chopped herbs, it will look even more appetizing.

Borscht with prunes has a unique taste. This product fits harmoniously into the overall bouquet, complementing it with a sweet and sour chord. If you love borscht, but are a little tired of it, try this version of its preparation - you almost certainly will not regret it.

Borscht with prunes is a unique dish. Dried plums of dark varieties complement borscht with a unique range of sweet and sour taste, which harmoniously intertwines with the main flavor chord created by products based on tomatoes and beets and characteristic specifically of borscht.

Culinary historians suggest that borscht with prunes appeared in Kuban in the 19th century. The use of prunes made it possible for local home cooks to include vegetables such as zucchini and eggplant, which are practically not used in traditional borscht.

Borscht with prunes will be especially tasty if you use smoked, pitted prunes.

Today there are many recipes for this dish. The best of them can be found in the selection below.

Borscht with prunes is cooked in a variety of meat broths. Simple Lenten versions of this type of borscht are also no less tasty.

How to cook borscht with prunes - 15 varieties

Borscht with prunes cooked according to this recipe has a pleasant, slightly sweet and sour taste.

Ingredients:

Potatoes - 250 gr.
Cabbage - 200g.
Carrots - 100 gr.
Beets - 100 gr.
Onion - 75 gr.
Garlic - 1 clove
Prunes - 100 gr.
Sugar - tablespoon
Lemon juice - tablespoon
Tomato juice - 100 ml.

Preparation:

Finely chop the cabbage, cut the potatoes into cubes.

The onion is finely chopped, the beets and carrots are grated.

Fry carrots and onions in a small amount of oil, add beets and cook for another 5 minutes.

Tomato juice is mixed with garlic pressed through a press and lemon juice. Pour into vegetables and simmer until beets are soft.

Prunes are poured with water and set to boil. After boiling, add diced potatoes. After 3 min. lay out the cabbage. Cook for 20 minutes.

Then spices and stewed vegetables are added. Cook for 7 minutes.

The borscht is ready.

This version of lean borscht is suitable for those who love dishes with a rich mushroom aroma.

Ingredients:

Boiled potatoes - 4 pcs.
Cabbage - 350 gr.
Dried porcini mushrooms - 10 gr.
Parsley root - 1 pc.
Flour - ½ tablespoon
Carrots - 1 pc.
Beetroot - 4 pcs.
Onion - 1 pc.
Tomato paste - 2 tablespoons
Sugar - tablespoon
Herbs, salt, spices - according to preference
Prunes - 10 pcs.

Preparation:

The mushrooms are pre-soaked and boiled (one and a half hours), then chopped.

Boil prunes with sugar until soft in 2 glasses of water.

The beets are cut into strips and stewed in mushroom broth with the addition of tomato paste (10 min.)

Parsley root, carrots, onions are cut into strips, sautéed with flour for 7 minutes.

The potatoes are cut into slices, the cabbage is shredded and placed in boiling mushroom broth - boiled for 10 minutes. Add stewed beets and fried vegetables.

Salt, pepper and cook for 10 minutes.

When serving, sprinkle with chopped herbs.

It is not difficult to prepare such borscht, and it turns out with all the taste characteristics characteristic of borscht with prunes.

Ingredients:

Pork ribs - 300 gr.
Potatoes - 320 gr.
Cabbage - 200g.
Carrots - 1 pc.
Beets - 230 gr.
Onion - 100 gr.
Tomato paste - 2 tablespoons
Paprika - tablespoon
Balsamic vinegar - tablespoon
Sugar - a tablespoon.
Salt, pepper, dried oregano, parsley and dill - to taste
Prunes - 40 gr.

Preparation:

Cut the potatoes into cubes, grate the beets and carrots on a coarse grater. Chop the onion into small pieces. Chop carrots and cabbage.

Remove pits from prunes and cut into strips.

Turn on the multicooker to the “Frying” mode.

Cut the meat into portions, fry in a multicooker bowl, add onions and carrots, tomato paste and vinegar. After a couple of minutes, add beets and sugar. Fry for a couple of minutes, and then add paprika, allspice and ground pepper, your favorite spices, potatoes, cabbage, prunes.

Pour water into the bowl to the maximum level.

Close the lid and cook in the “Soup” mode for 12 minutes.

Add chopped herbs, garlic passed through a press and close the lid.

Let the borscht brew for 15 minutes. and serve.

The introduction of such an unusual ingredient for borscht as eggplant into the recipe gives the dish a slight spiciness and a special taste.

Ingredients:

Beef - 500 gr.
Potatoes - 200 gr.
Tomatoes - 150 gr.
Tomato juice - 100 ml.
Eggplants - 200 gr.
Cabbage - 200g.
Carrots - 100 gr.
Beets - 150 gr.
Onion - 200 gr.
Sweet pepper - 200 gr.
Eggplant - 200 gr.
Prunes - 150 gr..
Vegetable oil - as much as needed
Herbs, salt, spices - according to preference
Water - 2l.

Preparation:

Broth is made from beef, the meat is cut into portions.

The beets are baked. Eggplants are cut into circles and immersed in salted water for 20 minutes. Sweet peppers are cut into squares. Grate the carrots coarsely. Cut the onion into cubes.

Prunes are soaked for 10 minutes. in hot water. The tomato pulp is crushed.

The eggplant mugs are taken out of the water and fried until browned on both sides.

Sauté onions and carrots until transparent, add pepper and fry for 5 minutes.

Grate the boiled beets and place them on sautéed vegetables, add tomato puree and tomato juice and simmer for 7-10 minutes.

Place potatoes and cabbage in boiling beef broth, cook for 15 minutes and add prunes and vegetable dressing. Cook for 10 minutes.

Place meat and eggplants on plates and pour borscht over them.

Served with sour cream.

The borscht turns out to be very tasty, and thanks to the presence of beans, it is also filling.

Ingredients:

Beef on the bone - 600 gr.
Beans - 150 gr.
Cabbage - 300 gr.
Carrots - 150 gr.
Beets - 200 gr.
Onion - 150 gr.
Garlic - 5 cloves
Prunes - 100 gr.
Tomatoes - 200 gr.
Tomato paste - 50 gr.
Vegetable oil - as much as needed
Herbs, salt, spices - according to preference
Water - 3 l.

Preparation:

The beans are pre-soaked overnight.

Pour prunes for 10 minutes. warm water, then dry and cut into thin strips.

Broth is made from beef. The finished meat is taken out, cooled, cut into portions and returned to the broth.

Place the broth on the fire, add the beans and cook for half an hour.

The beets are cut into thin strips, the carrots are grated.

The onion is cut into half rings.

Heat the oil in a saucepan and fry the onion (5 minutes), add the carrots and beets and fry for another 5 minutes. Add tomato paste and simmer for a couple of minutes.

The tomato pulp is finely chopped and placed in a saucepan. Add prunes and simmer until the beets are soft.

After the beans have been cooked for half an hour, add thinly shredded cabbage and diced potatoes. Cook for 15 minutes, add beetroot dressing and cook for another 7 minutes.

Add greens to the finished borscht and let it brew.

This borscht, the recipe for which was proposed by the famous pop singer Anna Lorak, turns out tasty and satisfying, with a bright aroma of mushrooms.

Ingredients:

Beef brisket - 0.3 kg.
Pork belly - 100 gr.
Smoked brisket - 100 gr.
Potatoes - 4 pcs.
Beetroot - 1 pc.
Onion - 1 pc.
Carrots - 1 pc.
Dry white mushrooms - 4 pcs.
Pumpkin - 100 gr.
Prunes -120 pcs.
Tomato paste - tablespoon
Olive oil - tablespoon
Herbs, salt, spices - according to preference
Apples of the Antonovka variety - 2 pcs.

Preparation:

Soak the mushrooms overnight, wash and chop, simmer in olive oil for 5 minutes.

Make broth from beef and pork. In 30 min. until ready, add mushroom water and add mushrooms.

Remove the cooked meat, chop and return to the broth. Add chopped potatoes and cook for 10 minutes.

Sauté finely chopped onion until transparent, add grated carrots, after a minute - grated pumpkin, after 2 - tomato paste and after another minute - chopped prunes and grated apples. Place the finished roast into the broth. After 5 min. add pre-cooked and grated beets, spices, salt and cook for 3 minutes, and then add sliced smoked brisket, shredded cabbage, garlic, and herbs.

Bring the borscht to a boil, reduce the heat to low and cook until the cabbage is ready.

Let it brew and serve.

This delicious version of borscht with prunes is suitable for those who adhere to a vegetarian diet.

Ingredients:

Potatoes - 2 pcs.
Sweet pepper - 1 pc.
Cabbage - 200 gr.
Carrots - 1 pc.
Beetroot - 2 pcs.
Onion - 1 pc.
Garlic - 2 cloves
Tomato paste - 2 tablespoons
Vinegar - tablespoon
Sugar - teaspoon
Herbs, salt, spices - according to preference
Vegetable oil - to taste
Prunes - 12 pcs.

Preparation:

Onions, celery, peppers - cut finely.

Turn on the multicooker to heat up

The vegetables are transferred to a slow cooker, vinegar and sugar are added and cooked in the “Baking” mode for 20 minutes.

Then pour boiling water, add diced potatoes, shredded cabbage, prunes and cook in the “Soup” mode for 40 minutes, after half an hour of cooking adding crushed garlic, spices and salt.

The finished dish is sprinkled with chopped herbs and the borscht is allowed to brew.

This version of borscht, according to an old recipe, is prepared in a broth based on pickled milk mushrooms. The very name of the borscht suggests that it is incredibly tasty.

Ingredients:

Beetroot 2 pcs.
Cabbage - ½ head
Onion - 1 pc.
Pickled milk mushrooms - 60 gr.
Pitted prunes - 50 gr.
Flour - 2 tablespoons
Vegetable oil - 3 tablespoons
Bay leaf 1 pc.
Carrot 1 pc.
Greens, salt, pepper - according to preference.
Strong meat broth - 1 l.

Preparation:

Cut the onion into small cubes, beets and cabbage into strips. Grate the carrots coarsely.

Fry the onion, add carrots and sauté for 5 minutes.

Separately fry flour and tomato paste in a dry frying pan.

Place beets in boiling broth and cook for 10 minutes. Then add the fried vegetables and cook for 10 minutes. and spread tomato paste, season with flour.

The steamed prunes are cut into thin strips.

Boil milk mushrooms cut into slices in their own juice for 5 minutes. Before the end of cooking, place the borscht in a saucepan along with the prunes.

The borscht is ready.

A characteristic feature of this borscht is its sweetish notes and distinct apple aroma.

This borscht will turn out especially tasty if you use Antonovka apples.

Ingredients:

Beef ribs - 400 gr.
Cabbage - 400 gr.
Potatoes - 3 pcs.
Carrots - 1 pc.
Beetroot - 1 pc.
Onion - 1 pc.
Garlic - 1 clove
Prunes - 100 gr.
Tomato paste - 50 gr.
Apple cider vinegar - tablespoon
Vegetable oil - tablespoon.
Herbs, salt, spices - according to preference
Apple - 1 pc.

Preparation:

Broth is made from the ribs.

Place finely shredded cabbage into the prepared broth and cook for 5 minutes.

Cut the potatoes into slices, add to the broth and cook for 10 minutes.

Finely chopped onions and grated carrots are sautéed until golden brown. Add beets cut into cubes and simmer for 5 minutes. with the addition of apple cider vinegar and tomato paste.

The apples are cut into thin slices, the prunes are cut into halves and added to the frying. Continue to simmer for 5 minutes and then place in the pan. Add finely chopped garlic, spices, salt and cook over medium heat until the beets are ready.

The borscht is allowed to steep for 15 minutes and then served.

Ingredients:

Potatoes - 2 pcs.
Cabbage - 250 gr.
Carrots - 1 pc.
Beetroot - 1 pc.
Onion - 1 pc.
Prunes - 10 pcs.
Tomato paste - 3 tablespoons
Eggplants - 250 gr.
Paprika - tablespoon
Vegetable oil - 3 tablespoons
Sugar - a tablespoon.
Khmeli-suneli - 1 ½ teaspoons
Ground black pepper - ½ teaspoon
Greens, salt - according to preference
Bay leaf - 3 pcs.

Preparation:

Beets are pre-boiled

Carrots and beets are grated.

Cut the onion into cubes.

Sauté onions in hot oil, add carrots, beets, sugar, salt, tomato paste, and cook spices for 7 minutes.

Chop cabbage and eggplants.

Place cabbage in boiling water and cook for 3 minutes. and add frying. Cook for 15 minutes.

Fry the eggplants in a tablespoon of heated vegetable oil until golden brown and place them in the borscht.

Add chopped prunes, diced potatoes, bay leaves and cook until the potatoes are ready.

This version of borscht is interesting because it perfectly combines the softness of chicken broth and the sharp aroma of smoked meats.

Ingredients:

Chicken - 1 pc.
Celery, stalk - 1 pc.
Cabbage - 400 gr.
Carrots - 3 pcs.
Onion - 1 pc.
Garlic - 6 cloves
Red onion - 2 pcs.
Parsley - 30 gr.
Bay leaf - 2 pcs.
Black peppercorns - 6 pcs.
Tomatoes - 400 gr.
Beetroot - 1 kg.
Prunes - 200 gr.
Cannellini beans - 400 gr.
Vegetable oil - 50 ml.
Herbs, salt, spices - according to preference
Smoked pork belly - 200 gr.
Water - 5 l.

Preparation:

Make chicken broth. Strain. Separate the meat from the bones.

Beets, carrots, cabbage are cut into small strips. Onion - in half rings. Brisket - cubes.

Fry the brisket in a frying pan until it is covered with a bronze crust. Add carrots, onions, beets and simmer for 20 minutes. Add finely chopped tomatoes, prunes and simmer for another 5 minutes.

Place vegetables, brisket into the broth, add cabbage - cook for 20 minutes. Then add the beans and cook for another 10 minutes.

Finely chop the parsley with garlic and stir into the borscht.

Let it brew and serve.

Borscht is traditionally served with sour cream. The dish will turn out more piquant and tasty if you first mix the sour cream in a blender with goat cheese.

This ancient version of borscht with prunes will appeal to those who love the combination of sweet flavor notes and spiciness. Borscht is also interesting because it is prepared without using potatoes.

Ingredients:

Pork on the bone - 0.5 kg.
Cabbage - 0.5 kg.
Beans - glass
Onion - 2 pcs.
Prunes - a handful
Carrots - 1 pc.
Garlic - 1 head
Sweet pepper - 1 pc.
Adjika - to taste
Herbs, salt, spices - according to preference
Tomatoes - 3 pcs.

Preparation:

Make broth from the meat, add beans and cook for another half hour. Add the onion and peeled beets and cook until done.

Fry chopped onion. Add chopped carrots, cook for 5 minutes. and add the sweet peppers cut into squares.

Remove the cooked beets from the broth, cut into thin strips and add to the fried vegetables.

Mix finely chopped tomatoes and adjika and stir into fried vegetables. Simmer for 10 minutes.

Add shredded cabbage, garlic cloves, chopped prunes to the borscht and cook over low heat for 15 minutes.

The borscht is ready.

This is not only tasty, but also very healthy borscht, since it contains biologically active substances contained in walnuts that have not undergone heat treatment.

Ingredients:

Potatoes - 100 gr.
Cabbage - 200g.
Carrots - 50 gr.
Beets - 250 gr.
Beetroot - 1 pc.
Onion - 50 gr.
Prunes - 200 gr.
Tomato paste - 2 tablespoons
Vegetable oil - 30 ml.
Sugar - a tablespoon.
Herbs, salt, spices - according to preference
Walnuts, kernels - 70 gr.

Preparation:

Roast the beets in the oven. Peel and cut into strips.

Pour boiling water over the washed prunes and cook until soft.

Chop the cabbage and cut the potatoes into cubes.

Place in a saucepan and cook.

Carrots and beets are grated.

Finely chop the onion, fry until soft, add carrots, beets, add tomato paste, cook for a couple of minutes.

When the potatoes are ready, put the sautéed vegetables and shredded cabbage into the pan and cook for 15 minutes.

Remove from heat and let steep for 15 minutes.

Chop the nut kernels finely.

Pour borscht into a plate, add a couple of spoons of prune broth and the prunes themselves (to taste), sprinkle with chopped nuts, chopped herbs and serve.

This version of ancient borscht is interesting because beet juice is added to it, which enhances the sweet and sour notes characteristic of this type of dish.

Ingredients:

Turkey drumsticks - 0.8 kg.
Vegetable oil - 30 ml.
Beets - 700 gr.
Beetroot for juice - 1 pc.
Apple vinegar - 30 ml.
Tomato paste - 100 gr.
Onion - 2 pcs.
Potatoes - 0.3 kg.
Cabbage - 0.3 kg.
Prunes - 100 gr.
Sugar - 20 gr.
Garlic - 4 cloves
Herbs, salt, spices - according to preference
Water 4 l.

Preparation:

Make turkey broth.

Cut the beets into cubes and sauté for 3 minutes. with the addition of tomato paste and apple cider vinegar. Simmer for 45 minutes, adding water if necessary.

Chop the onion and carrots into cubes and fry them until tender.

Place diced potatoes and cabbage into the broth, add stewed beets, sautéed vegetables and chopped prunes. Add sugar, spices, salt and cook until the potatoes are ready.

One beet root is grated and the juice is squeezed out.

Remove from heat, pour beet juice into the pan, let it brew and serve.

Cooks have developed this version of borscht specifically for children over two years old.

Ingredients:

Beef tongue - 700 gr.
Broth - 2500 ml.
Beetroot - 3 pcs.
Tomato - 3 pcs.
White cabbage - 250 gr.
Carrots - 1 pc.
Garlic - 3 cloves
Onion - 1 pc.
Prunes - 150 gr.
Cane sugar - 40 gr.
Olive oil for frying
Bay leaf, salt, parsley - optional
Lemon - 1 pc.

Preparation:

From the tongue and 2.5 l. water to prepare the broth.

The beets are cut into strips and stewed in olive oil over low heat.

The tomatoes are peeled, cut into pieces and placed with the beets. Add sugar, salt and 4 ladles of broth and simmer for 40 minutes.

Grate the carrots and place them in boiling broth. Add finely shredded cabbage and turn off the heat when it boils.

Place peppercorns in a saucepan, pour boiling water over them and leave covered for 10 minutes.

The boiled tongue is cut into small pieces and placed with the beets. Add finely chopped prunes, stir, bring to a boil and transfer the mixture to the cabbage. Add pepper water, add grated garlic.

The borscht is ready.

When serving, garnish with a slice of lemon and chopped herbs.