Borscht is a popular first dish in many Eastern European countries. An obligatory component of borscht is beets, which give it a special taste, color and aroma. If you cook borscht in mushroom broth with prunes, you get a healthy and nutritious dish, suitable for a lean table.
It is necessary
-
- 50 g dry mushrooms;
- 2-3 liters of water;
- 2 heads of onions;
- 1 carrot;
- 1 beet;
- 200 g of fresh cabbage;
- 1 parsley root;
- 1 tbsp. l. tomato paste (or fresh tomatoes);
- vegetable oil;
- sugar (to taste);
- 6% vinegar;
- black peppercorns;
- Bay leaf;
- cloves;
- parsley and dill;
- sour cream;
- salt.
Instructions
Step 1
Rinse dry mushrooms thoroughly in warm boiled water and place in a saucepan. Peel the onion, cut in half and add to the mushrooms. Pour in cold water, put on moderate heat and cook the mushroom broth for 2 - 2, 5 hours.
Step 2
To shorten the cooking time of mushrooms, they should be pre-rinsed and soaked for 3-4 hours in cold water. Then put the mushrooms in the same water over medium heat and cook for 30-40 minutes. You don't need to salt the broth.
Step 3
When the mushrooms are ready, rinse them with cold boiled water and strain the broth. Put it on fire and bring it to a boil again.
Step 4
Chop the boiled mushrooms finely or cut into strips. Peel vegetables, grate beets and carrots, finely chop the onion and parsley root.
Step 5
Place prepared vegetables and roots in a soup pot, add tomato paste or fresh tomato slices, sugar, vinegar, vegetable oil. Pour in a little mushroom broth and, covered with a lid, put on a quiet fire to simmer. To prevent the vegetables from burning, remember to stir them from time to time.
Step 6
After 20 minutes, add chopped cabbage to the stewed vegetables, stir and continue to simmer for another 20 minutes.
Step 7
Rinse the prunes, remove the seeds, cut into pieces and add to the vegetables. Pour in mushroom broth, add mushrooms, peppers, cloves, bay leaves, salt. Pour in some vinegar (to taste) and cook the borscht for 25 minutes (until cooked through).
Step 8
You can add potatoes to mushroom borscht with prunes during cooking. It must be peeled, washed and put in the pan as a whole (or in slices) along with the cabbage.
Step 9
Serve borscht with mushrooms and prunes on the table, sprinkle with chopped herbs and season with sour cream. Separately, you can serve crumbly buckwheat porridge with it.
