Lean borsch 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 adhere to a strict diet. Dried fruits present in this hearty and aromatic 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.
Option with mushrooms
This delicious dish is perfect for a family dinner. It is equally useful for both adults and children. To cook aromatic and nutritious borsch with prunes and mushrooms, look ahead to see if you have all the necessary products in your home. In this case, you will need:
- 400 grams of beets;
- one large carrot and onion;
- 300 grams of white cabbage;
- two tablespoons of tomato paste;
- 20 grams of dried porcini mushrooms;
- a handful of prunes;
- 30 milliliters of 3% vinegar.
As auxiliary ingredients, vegetable oil, table salt and granulated sugar are usually used.
Sequencing
To cook lean borsch with prunes, you need to do 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 cleaned to the side.
Now it's time to get vegetables. They are peeled, washed and crushed. Beets are cut into strips, onions - in half rings. Carrots are processed on a coarse grater, and the cabbage is finely chopped with a sharp knife.
In a preheated 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 stew on a small fire.
Fry the onions and carrots in a separate frying pan. Cabbage is immersed in a pot filled with broth and sent to the stove. Ten minutes after boiling the liquid, spread the onion and carrots there. Following them, mushrooms are sent to the pan and cooked for about a quarter of an hour. Boiled separately dried fruits are laid out in plates and only then borscht is poured into them. If desired, the dish is seasoned with sour cream and fresh herbs.
Eggplant Option
Using the technology described below, a rich and slightly sweet lean borsch with prunes is obtained. The recipe for this dish involves the use of a specific set of ingredients. Therefore, make sure in advance that you have in your kitchen:
- 250 grams of white cabbage;
- 5 medium potato tubers;
- one beetroot, carrot and onion;
- ripe small eggplant;
- 15 prunes;
- 250 grams of tomato paste;
- on a tablespoon of salt, sugar and paprika.
- a few peas of allspice.
- 1.5 teaspoons of sunli hop.
In addition, you will need vegetable oil, a couple of bay leaves and three liters of filtered water.
Process description
This borsch with prunes is preparing quite quickly and simply. Initially, all vegetables are washed, peeled and chopped. Carrots and beets are processed on a coarse grater and fried in preheated vegetable oil. When they decrease in volume, they add sugar and tomato paste. The resulting mass is extinguished on low heat for about ten minutes. Then the vegetables are seasoned with paprika, hops-sunel and turn off the burner.
Sliced potatoes are immersed in a pot filled with boiling salted water. When it softens, add chopped cabbage to it and cook it all for two minutes. Then spread the carrot-onion mass, prunes and previously fried eggplant slices into the pan. The dishes are kept on the stove for another ten minutes and only then peas of allspice and bay leaf are sent to it, and then removed from the heat and insisted for at least a quarter of an hour. At will, ready-made borsch with prunes is sprinkled with chopped herbs. Those who do not follow a fast or a strict diet, you can season it with fresh sour cream.
Bean Option
Using this technology, you can relatively quickly cook a delicious and thick borsch. If you like more liquid dishes, then simply reduce the amount of cabbage, carrots and onions. In order for your family to appreciate the soup you cooked with prunes, the recipe of which can be found a little lower, buy all the necessary products in advance. This time you will need:
- half fork cabbage;
- 2 beets;
- 6 potatoes;
- a pair of carrots and bulbs;
- a glass of beans;
- 10 prunes;
- 100 grams of celery root;
- two tablespoons of tomato paste;
- 50 milliliters of vegetable oil;
- salt, herbs and spices.
Plus, at your fingertips should be 2.5 liters of purified drinking water.
Cooking technology
To quickly cook this borsch 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 do the rest of the vegetables. They are washed, cleaned and ground. Beets, carrots and celery are cut into strips, onions and potatoes into cubes. Cabbage is chopped with a very sharp knife.
Beets are spread in preheated vegetable oil and stewed for about three minutes. Then it, along with potatoes, is immersed in a pot filled with boiling water. A few minutes later, celery is sent there, part of the chopped carrots and half of the onion available. All this is cooked under the lid for at least a quarter of an hour.
The remaining onions and carrots are spread in a pan with vegetable oil and fried. After a couple of minutes, they add tomato paste, mix and simmer over low heat. Then all this is sent to the pan with the future borsch. Salt, spices, boiled beans, washed prunes and bay leaves are added there. After a quarter of an hour, the dishes are removed from the burner, and its contents are insisted under the lid.