Mushroom borscht with prunes

6 servings

65 minutes

Mushroom borscht with prunes is an amazing combination of the rich flavor of forest mushrooms and the sweet tartness of prunes. This recipe, originating from Ukrainian cuisine, embodies the tradition of using simple yet rich ingredients. Prunes add an unusual depth of flavor to the dish, complementing the earthy notes of mushroom broth. The slight acidity and sweetness make this borscht warming and cozy. It is often prepared in cold weather when one craves something aromatic and hearty. It pairs perfectly with rye bread, sour cream, and herbs. Borscht not only satisfies but also warms the soul—its rich taste transports you with each sip to an atmosphere of homey comfort and ancient culinary traditions.

Energy value per serving

• Calories: 104.6
• Proteins: 3.1g
• Fats: 0.6g
• Carbohydrates: 23.2g

Ingredients

• Mushroom broth: 2 l
• Onion: 1 pc
• Carrot: 1 pc
• Parsley root: 1 pc
• Salt: to taste
• Prunes: 200 g

Cooking steps

1. Prepare all the ingredients.

   Required ingredients:

   • Mushroom broth: 2 l
   • Onion: 1 piece
   • Carrot: 1 piece
   • Parsley root: 1 piece
   • Salt:  to taste

2. Prune should be washed well.

   Required ingredients:

   • Prunes: 200 g

3. Add to the vegetables after they are done stewing.

   Required ingredients:

   • Prunes: 200 g

4. Pour in mushroom broth and cook for 25-30 minutes.

   Required ingredients:

   • Mushroom broth: 2 l