When to add prunes to borscht. Borsch recipes with prunes

Do not rush to wrinkle your nose when you hear that green borscht with nettles can be delicious. Nettle is an edible herb that does not greatly affect the taste of the dish, but makes it useful. This herb has long been used to make Russian botvinya, cabbage soup, soups, sauces, salads, and stuffing for pies. Two varieties of grass are suitable for food - dioecious and stinging, and the borscht recipe contains stinging nettle.

Since nettle has a neutral taste, sorrel is often added to borsch along with it. This gives the dish a pleasant acidity. Borsch with sorrel is not useful for everyone, because for many diseases it is on the list of prohibited foods. Such prohibitions do not apply to nettles. You can add a little tomato juice or tomato paste to the roasted carrots and onions to achieve a richer taste. They also put nettles in ordinary borscht with white cabbage.

The most delicious will be young nettles, which grow far from highways and dusty city streets. Having picked a spring bouquet of tender green twigs in gloves, you can freeze the supply of nettles for the whole year. But how to cook this burning storehouse of vitamins with your bare hands? Some housewives hold nettles while cutting with tweezers or potholders. In the recipe, you will learn the easiest and most effective way to cook from nettles and not get burned.

Ingredients

Potato - 250 g;
Onion - 60 g;
Carrots - 80 g;
Beets - 150 g;
Nettle - 1–1.5 tbsp. chopped nettle;
Eggs - 2 pcs.;
Chicken fillet (any other meat) - 300 g;
Water - 2.5 l;
Salt;
Pepper;
Greens;
Vegetable oil - 40 g.

How to cook delicious green borscht with nettle and egg

We immediately pour boiling water over the nettle, only after that it will be possible to work with it further, it will not burn hands. Let the eggs boil right away. You can also add raw eggs at the end of cooking borscht, Pouring them into hot broth and whisking with a fork near the surface of the soup. Some people like egg strings in borscht more than pieces of boiled eggs.

Cook chicken breast broth. Cooking time is about 40 minutes, longer if the meat is tough. Cut the beets into strips or cubes, and add to the broth after it boils. To make it tasty, we cut the straws thinly, and the cubes finely. The beets should be young so that they are not tough in the finished borscht. If you want to put old beets, it is better to cook them separately until half cooked, and then simmer in a pan along with onions and carrots. To preserve the bright color, lemon juice or a teaspoon of vinegar are added to the beets during stewing. Borsch will turn out very tasty if you put a fresh tomato, peeled and cut into cubes, to the vegetables in a pan.

When the broth is ready, take out the meat and add the potatoes. We cut the potatoes according to the way the beets were cut. The shape of different vegetables in borscht should be in harmony. If the beets were diced, we also cut the potatoes into cubes or large strips.

Finely chop the onion, rub the carrots on a coarse grater, and fry in vegetable oil. It is enough to pour two tablespoons of oil into the pan. When the onions turn light golden and the carrots transfer their charming orange color to the oil along with the vitamins, the frying is ready.

Add fried carrots and onions to the broth.

We cut the meat and also send it to the broth. Do not forget ground black pepper or peas, otherwise the borscht will be tasteless. You can also add a couple of allspice, a couple of peas, 1 bay leaf, a little curry seasoning, and at the very end, along with nettles, 2 cloves of crushed garlic.

By this time, the nettle will have cooled down. We sort it out, removing garbage. Then finely chop. We throw out the tails. If you decide to put sorrel along with nettles, stick to the proportion of 1 to 1. For example, 1 bunch of nettles and 1 bunch of sorrel.

When the potatoes are ready, salt the borscht, add nettles and finely chopped greens. Parsley and dill will do. Turn off the fire immediately.

We add chopped eggs to the pan or each to a plate, if we do not plan to eat the whole borscht at once. Let's try salt. Cover the pot with a lid and let it brew for up to 10 minutes.

You can add sour cream or mayonnaise to green borsch with nettle and egg when serving.

Borscht with prunes is tasty and satisfying, despite the absence of meat in it. This borscht is a great dish for Lent. Well, if you do not observe fasting, then feel free to serve it with sour cream - it is very, very tasty!

Ingredients

To prepare lean borscht with prunes, we need:

2 liters of water;

300 g of white cabbage;

1 beet;
3 large potatoes;

1 carrot;
2 onions;

1/2 sweet pepper;
8 prunes;
1 glass of tomato juice;
1-2 cloves of garlic;

1 tsp Sahara;
vegetable oil - for frying;
salt, black pepper, dried herbs - to taste;
fresh dill for serving.

Cooking steps

Prepare prunes. If prunes are dried, then pour boiling water over them. If the prunes are dried, then simply rinse them with water. Cut potatoes into cubes, also cut one onion. Boil water. Add potatoes and onions to boiling water.

In vegetable oil, fry beets and carrots, grated on a medium grater, and chopped second onion.

Add a little sugar, tomato juice to the pan, mix, salt and pepper.

When the potatoes are almost ready, add the tomato dressing, shredded cabbage, prunes and chopped peppers to the pan.

Let borscht with prunes boil for another 10-15 minutes, add chopped garlic and dried herbs.

Let it brew for 30 minutes, then pour into portions, add chopped greens. Lenten borscht with prunes is not only hearty, but also very tasty.

Enjoy your meal!

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 the Kuban were the first to come up with such a first dish, thanks to which the names “Kuban” and “Southern” were fixed for borscht with prunes. They make it with or without meat, often add beans or vegetables, which are rarely found in traditional versions of this dish (zucchini, eggplant). However, the cooking process of this extraordinary soup differs little from the classical technology for preparing this type of first course.

Cooking features

Even if you cook borsch according to the most unusual recipe, you must strive to make it red, appetizing, tasty and thick. To do this, you should follow the basic technological principles for the preparation of the corresponding variety of dressing soups.

One of the most important tasks in cooking borscht is to get it to have a bright reddish hue. Beets and tomatoes give this color to the soup, which can be successfully replaced with tomato paste. Beets are among the vegetables that are slow to cook. If it is put into the soup too soon, the color will boil out of it, as a result of which both it and the broth will take on a cloudy burgundy hue that does not induce appetite. There is a way out: put the beets in the soup shortly before it is ready, about 10 minutes before you are going to remove the pan from the stove. In order for it to cook during this time, it should be prepared in advance. Traditional recipes for borscht involve sautéing or stewing it; to prepare a dietary soup, vegetables are baked or steamed whole.
Acids contribute to the preservation of the brightness of the color. If you mix crushed beets with lemon juice or vinegar, they are more likely to retain their rich color.
If you use products for borscht that require long cooking, such as beans, they should be prepared in advance and added to the soup along with vegetables.
Try to follow the correct sequence of laying the products so that it does not happen that some of them are digested, others remain half-baked: potatoes are usually laid first, then cabbage, and then other vegetables. If the soup is prepared with beans, it must be cooked before potatoes.
If you decide to cook soup in meat broth, do not forget that when cooking it, it is important to remove the foam that protrudes from the surface. The broth will be clearer if it has not boiled too violently during the cooking process. It must be cooked on low heat, without closing the pan tightly with a lid. It will be useful to strain the broth before laying the main products in it.
When adding fresh herbs to the pot with borscht, let it boil for 2-3 minutes, otherwise it can quickly turn sour.
Borscht turns out tastier if it is allowed to brew.
Prunes for borscht are best taken pitted. Connoisseurs say that the tastier borsch is obtained 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 tasty 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, cover with water. Heat the saucepan over medium heat. When the water boils, cook for 10 minutes, removing the foam, then reduce the heat, lower the onion to the bottom of the pan, after freeing it from the husk, and spices. Cover the pot with a lid and cook the meat for about an hour.
Remove meat from broth and set aside. Strain the broth itself. Throw away the used bulb.
Return the meat to the broth, cut into small pieces. Put beans in it. Return the pot to the stove. Simmer for about 30 minutes after the broth boils.
While the beans are cooking, peel the beets and cut them into thin strips.
Grind carrots on a coarse grater.
Pour 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, fry the onion in it for 5 minutes. Add beets and carrots. Fry them for 5 more minutes.
Add tomato paste. Saute it with vegetables for 2-3 minutes.
Pour boiling water over the tomatoes, peel, cut into cubes, put in a saucepan with the rest of the vegetables. Add prunes at the same time. Simmer over low heat until the beets are soft.
In parallel with the preparation of dressing for borscht, finely chop the cabbage.
Cut the potatoes into cubes of one and a half centimeters.
Half an hour after adding beans to the soup, add potatoes to it, 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, put in the soup, mix. Salt and pepper it to taste. Remove the pan from the stove after 2-3 minutes.

Let the borscht brew under the lid for 20-30 minutes, after which it can be poured into plates. Gourmets say that such borscht goes especially well with cheese tarts, which can be served instead of bread.

Borscht with prunes and eggplant

beef (brisket or shoulder blade) - 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 needed;
salt, seasonings - to taste.

Cooking method:

Boil the broth from the meat. Cool the beef, separate the meat from the bones, cut into small pieces.
Bake or steam the beets.
Cut the pork belly into small cubes or bars.
Cut the eggplant into circles, dip in salted water for 20 minutes, then rinse and dry with a towel.
Cut sweet pepper into small squares.
Coarsely grate the carrots.
Onion, peeled, cut into small cubes.
Pour prunes with warm water, after 10 minutes, remove from the water, dry with a napkin.
Peel the tomatoes, grate or chop the pulp in a blender.
Brown the eggplant in a pan in vegetable oil on both sides, bringing to readiness.
In another pan, heat a new batch of oil, fry the onions, peppers and carrots in it.
Peel and grate the cooled beets. Put it in a pan where onions, carrots and peppers are fried. Add tomato puree and juice. Simmer for 5 minutes after boiling the juice.
Cut the peeled potatoes into medium cubes, chop the cabbage.
Strain and boil the broth, put the potatoes in it.
When the liquid boils again, add the cabbage.
After 15 minutes, put the prunes and vegetable dressing into the pan. Boil 10 minutes.
Heat eggplant and meat in the oven or microwave, arrange them on plates. Pour in the prepared borscht.

Borscht prepared according to this recipe has an unusual but pleasant taste. It is beneficial to do 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 needed;
water - 1.5–2 l;
salt, spices, fresh herbs - to taste.

Cooking method:

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

Borscht turns out so tasty that you will eat it with pleasure 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 harmoniously fits into the overall bouquet, complementing it with a sweet and sour chord. If you love borscht, but you are a little fed up with it, try this variant of its preparation - you will almost certainly not regret it.

There is no single recipe for borscht. Every hostess is sure that only she knows how to cook real borscht, and she will certainly assure you that her borscht is the most delicious. We invite you to cook borsch with prunes according to the recipe of the legendary Galina Ivanovna Poskrebysheva, the author of many cookbooks, a collector of recipes for Russian cuisine. This borsch is cooked without meat and will be very relevant during Lent, as well as for those who adhere to a vegetarian diet. If you manage to find smoked prunes in a store or market, then be sure to add it to the soup. Borscht will only benefit from this, and if you do not observe Lent, then when serving, add a spoonful of thick cold sour cream to the soup.

Publication author

Lives on the coast of the harsh, but beautiful Baltic Sea. She loves to cook from early childhood, but this hobby has outgrown from the moment she began to live on her own. Now she enjoys cooking for her family. Twice mother. Among the hobbies is photography, and food shots have recently occupied the lion's share of all pictures.

Recipe author: Valentina Maslova
After cooking you will receive 4
Cooking time: 1 hour 30 minutes

Ingredients

200 gr beets
50 gr carrots
100 gr onion
1 tbsp vegetable oil
30 gr tomato paste
300 gr potatoes
200 gr white cabbage
1.5 liters vegetable broth
200 gr prunes
200 ml water
ground black pepper
greens
walnuts

Cooking method

Bake the beets in the oven until tender, wrapping them in foil, or boil them. Bake the beets at 180 degrees for about 30 minutes, the baking time depends on the size of the beets. Peel a small carrot and a medium-sized onion. Grate the carrots on a coarse grater, cut the onion into small cubes.

Heat the vegetable oil in a frying pan, put the prepared vegetables and simmer for 5-7 minutes, stirring occasionally, until the onions and carrots are soft. Add tomato paste, mix well and keep on fire for a couple more minutes.

Peel potatoes and cut into small cubes. Bring the vegetable broth to a boil (you can substitute water) and add the potatoes. Cook for 5-7 minutes.

Put browned vegetables and finely chopped white cabbage in a saucepan with potatoes. Add salt and pepper, stir. Bring to a boil and cook for 10-15 minutes.

Rinse prunes thoroughly. Pour a small amount of water (the water should slightly cover the prunes), bring to a boil and boil for 2-3 minutes. Cool prunes to room temperature.

Pour the borsch on plates, put 5-6 pieces of prunes in each, along with a small amount of broth and sprinkle with chopped herbs. Optionally, you can add 1 tbsp to the soup. chopped walnuts. Borscht with prunes ready! Enjoy your meal.

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

Borscht with prunes and mushrooms Pre-steam the prunes and boil the mushrooms if they are dried. We choose their number as an amateur and be careful with prunes because it has a very pronounced taste and smell. Put chopped potatoes, chopped cabbage into strips in boiling water and cook for 2 ...You will need: Potatoes 4-6pcs, 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

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