Borscht with prunes and lemon
4 servings
60 minutes
Borscht with prunes and lemon is an exquisite version of the classic Russian soup, where sweet and sour notes harmoniously intertwine. The origins of borscht trace back to Slavic cuisine, where it was prepared as a symbol of home warmth and comfort. In this recipe, prunes add a soft fruity sweetness to the dish while lemon provides a fresh tang that highlights the rich flavor of the vegetable broth. Beets give borscht its traditional ruby hue, while garlic and wine vinegar add zest. This borscht is especially good on cold days, warming and satisfying. It is served hot with herbs and can be complemented with sour cream for an even softer taste. This dish is suitable for family dinners or festive gatherings, surprising with its unusual combination of ingredients and rich aroma.
1
Wash the prunes, pour three cups of boiling water over them and bring to a boil. Cook on low heat for 15 minutes. Strain, keeping the prunes separate and the strained water separate. Do not discard the water!
- Pitted prunes: 200 g
- Rose water: 3 l
2
Fry onion and carrot in vegetable oil for 2 minutes. Add beetroot, stir, and cook on low heat covered for about 5 minutes.
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 1 tablespoon
- Beet: 1 piece
3
Add tomato juice to the vegetables and simmer until thickened.
- Tomato juice: 200 ml
4
Add wine vinegar, minced garlic, sugar, and pepper.
- Wine vinegar: 1 tablespoon
- Garlic: 2 cloves
- Sugar: 1 teaspoon
5
In a pot (3 liters), place cabbage, potatoes, and stewed vegetables, add plum broth plus 2.5 liters of boiling water. Bring to a boil, reduce heat to minimum, cover with a lid and cook for about 20 minutes.
6
Add bay leaf, salt, and your favorite spices 5 minutes before it's ready.
- Bay leaf: 1 piece
7
Add prunes and lemon slices to the borscht, then remove the pot from the heat. Let it steep.
- Pitted prunes: 200 g
- Lemon: 1 piece
8
You can sprinkle with greens when serving.