Borsch is one of the most important dishes of Slavic cuisine. Modern housewives know many recipes for this dish and are happy to come up with new options. Try borscht with prunes. Unbanal taste, pleasant sourness and unusual aroma will surely appeal to your household.
This borscht can be cooked in a lean version with beans and mushrooms or in meat broth with the addition of various types of meat. We opted for the duck broth set. It is also allowed to use the skeleton or legs of a chicken, the flesh of pork or ribs. For the broth, smoked meats or pieces of shish kebab are allowed. Vegetable set – classic. When choosing prunes, give preference to smoked varieties. Use spices in doses, they should not interrupt the smell of prunes. Greens are added to the plate before serving.
Ingredients:
- Water – 3 liters.
- Duck broth set – 800 g.
- Onion – 110 g.
- Tomato paste – 45 ml.
- Beets – 120 g.
- Carrots – 110 g.
- Prunes – 70 g.
- Potato – 340 g.
- Cabbage – 220 g.
- Vegetable oil – 35 ml.
- Celery leaves – a little.
- Salt, peppercorns, bay leaves – a little.
How to cook:
1. Disassemble the duck set, cut the skeleton in half, clean the rump. Wash onions and carrots. Put the ingredients in a cooking pot, pour water to the top. Boil the broth for about an hour and a half. Remove foam before boiling.
2. Strain the broth, skin the meat and return to the broth. Cut the peeled, washed potatoes into cubes with a side size of 0.8 cm. Place the potato pieces in a saucepan and cook for 10 minutes.
3. Grind the carrots with a medium grater, grate the beets on a grater with small holes, finely chop the onion. Put the components in a pan, add vegetable oil and fry until transparent.
4. Add tomato paste and 50 ml of broth. Simmer the dressing for 3 minutes and transfer to borscht. Continue cooking the dish for 5 minutes.
5. Shred the cabbage finely. Rinse prunes, remove tails. Cut it into small sticks. Put prunes and cabbage in borscht. Simmer over low heat for a quarter of an hour. At the end of cooking, add salt, pepper, bay leaves to taste.
6. Divide borscht into portions.
7. Decorate the dish with herbs. Serve with brown bread and garlic.
Bon appetit!