Lenten borscht with prunes: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Lenten borscht with prunes is very tasty and fragrant. Due to the fact that it is completely free of animal fats, it is ideal for those who follow a strict diet. Dried fruits, present in the composition of this hearty and fragrant dish, give it a special piquancy. In cooking, there are several recipes for its preparation. The most interesting of them will be presented in today's article.

Mushroom variant

This delicious dish is perfect for a family dinner. It is equally useful for both adults and children. To cook fragrant and nutritious borscht with prunes and mushrooms, check in advance if your home has all the necessary products. In this case, you will need:

• 400 grams of beets;
• one large carrot and onion each;
• 300 grams of white cabbage;
• two tablespoons of tomato paste;
• 20 grams of dry porcini mushrooms;
• a handful of prunes;
• 30 milliliters of 3% vinegar.

As auxiliary ingredientsusually use vegetable oil, table s alt and granulated sugar.

Sequence of actions

To cook lean borscht with prunes, you need to work on mushrooms. They are thoroughly washed, poured with cold water and left for a couple of hours. After that, they are boiled in the same liquid, cooled and cut into small pieces. The broth itself is poured into a separate container and put aside.

Now it's time for the vegetables. They are peeled, washed and crushed. Beets are cut into strips, onions - into half rings. Carrots are processed on a coarse grater, and cabbage is thinly chopped with a sharp knife.

In a heated frying pan, greased with vegetable oil, spread the beets and lightly fry them. After a few minutes, sugar, vinegar and tomato paste are added there. All this is poured with a small amount of mushroom broth and stewed over low heat.

Onion and carrots are fried in a separate frying pan. Cabbage is dipped into a pot filled with broth and sent to the stove. Ten minutes after the liquid boils, sautéed onions and carrots are laid out there. Following them, mushrooms are sent to the pan and cooked for about a quarter of an hour. Separately boiled dried fruits are laid out on plates and only then borscht is poured into them. Optionally, the dish is seasoned with sour cream and fresh herbs.

Eggplant variant

According to the technology described below, a rich and slightly sweet lean borscht with prunes is obtained. The recipe for this dish involves the use of a certain set of ingredients. Somake sure you have in your kitchen in advance:

• 250 grams white cabbage;
• 5 medium potato tubers;
• one each beet, carrot and onion;
• ripe small eggplant;
• 15 prunes;
• 250 grams of tomato paste;
• 1 tablespoon each of s alt, sugar and paprika.
• a few peas of allspice.
• 1, 5 teaspoons suneli hops.

Additionally, you will need vegetable oil, a couple of bay leaves and three liters of filtered water.

Process Description

This borscht with prunes is prepared quite quickly and simply. First, all vegetables are washed, peeled and chopped. Carrots and beets are processed on a coarse grater and fried in heated vegetable oil. When they decrease in volume, granulated sugar and tomato paste are added to them. The resulting mass is stewed over low heat for about ten minutes. Then the vegetables are seasoned with paprika, suneli hops and the burner is turned off.

Sliced potatoes are dipped into a saucepan filled with boiling s alted water. When it softens, chopped cabbage is added to it and the whole thing is boiled for two minutes. Then put the carrot-onion mass, prunes and pre-fried eggplant circles into the pan. The dishes are kept on the stove for another ten minutes, and only then are allspice and bay leaves sent into it, and then they are removed from the heat and insisted for at least a quarter of an hour. Ready on requestborscht with prunes sprinkled with chopped herbs. For those who are not fasting or on a strict diet, you can fill it with fresh sour cream.

Bean variant

Using this technology, you can relatively quickly cook a delicious and thick borscht. If you like thinner dishes, then just reduce the amount of cabbage, carrots and onions. In order for your relatives to appreciate the borscht with prunes you cooked, the recipe for which can be viewed below, buy all the necessary products in advance. This time you will need:

• half fork cabbage;
• 2 beets;
• 6 potatoes;
• a couple of carrots and onions;
• a glass of beans;
• 10 prunes;
• 100 grams of celery root;
• two tablespoons of tomato paste;
• 50 ml vegetable oil;
• s alt, herbs and spices.

Plus, you should have 2.5 liters of purified drinking water on hand.

Cooking technology

To quickly cook this borscht with prunes, you need to soak the beans since the evening. In the morning, it is washed, poured with cold water, brought to a boil and cooked over low heat for about an hour.

Meanwhile, you can work on the rest of the vegetables. They are washed, cleaned and crushed. Beets, carrots and celery are cut into strips, onions and potatoes are cut into cubes. Cabbage is shredded with a very sharp knife.

The beets are spread in heated vegetable oil and stewed for about three minutes. Then it, along with the potatoes, is immersed in a pot filled with boiling water. A few minutes later theresend celery, part of chopped carrots and half of the onion available. All this is cooked under the lid for at least a quarter of an hour.

The remains of onions and carrots are put on a frying pan with vegetable oil and fried. After a couple of minutes, tomato paste is added to them, mixed and stewed over low heat. Then all this is sent to the pot with the future borscht. S alt, spices, boiled beans, washed prunes and bay leaves are also added there. After a quarter of an hour, the dishes are removed from the burner, and its contents are infused under the lid.