Borsch With Beans And Prunes - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Delicious and rich borscht with beans and prunes will diversify your fasting menu and will delight your household with its taste.

Ingredients

White cabbage - 250 g

Potatoes - 3 pcs.

Carrots - 1 pc.

Beets - 1 pc.

Onions - 1 pc.

Garlic - 2 cloves

Beans - 0.5 cups

Dried prunes - 10-12 pcs.

Water - 2 l

Tomato juice - 300 ml

Bay leaf - 2 pcs.

Peppercorns - 5 pcs.

Salt to taste

Parsley, dill - to taste

Sunflower oil - for frying

• 26 kcal
• 1 hour 20 minutes
• 10 h.
• 11 hours 20 minutes

Photo of the finished dish

Step by step recipe with photo

I advise you to cook lean borsch with prunes at least once. This recipe brings back fond memories of my childhood. My grandmother always observed the fast and cooked such borscht. Of course, I do not remember at all a detailed recipe for exactly that grandmother's borscht, but my version is also very good. In my grandmother's garden, beans grew, and the prunes were not purchased, but cooked on their own. We now have, basically, everything purchased, with a few exceptions. However, I hope you will cook this delicious borscht for your relatives - they will definitely not remain indifferent.

To prepare lean borscht with beans and prunes, prepare the necessary products from the list.

It is better to pour the beans with cold water in the evening, then in the morning it will take less time to cook.

In the morning, rinse the beans well, add fresh cold water and put on fire. Cook the beans for 50-60 minutes.

Cut carrots and beets into strips. Chop the onion into cubes.

Heat the sunflower oil in a frying pan, put the beets with carrots and onions, fry a little until the vegetables are soft.

Add the tomato to the pan, simmer together for 10 minutes. Add salt, sugar, peppercorns, bay leaf and garlic to your taste.

Chop the cabbage. Also peel and dice the potatoes.

When the beans are almost cooked, add the potatoes to the pot. Boil.

Then add cabbage to a saucepan and cook until tender.

Add frying to the borscht. Rinse the prunes and cut in half, add them to the borscht.

As soon as everything boils, you can add herbs to taste. Salt borscht (if necessary), cover and let it brew for 15-20 minutes.

I like to serve borscht with beans and prunes with sour cream, but whoever fasts without it.

Enjoy your meal!