Lenten borscht with prunes

8 servings

60 minutes

The recipe was shared with us by Takhir Tsakoev, brand chef of the Kislovsky Taste & Place restaurant.

Energy value per serving

• Calories: 100.6
• Proteins: 2.9g
• Fats: 0.4g
• Carbohydrates: 22.4g

Ingredients

• Beet: 250 g
• Carrot: 100 g
• Potato: 250 g
• White cabbage: 250 g
• Onion: 100 g
• Garlic: 8 g
• Vegetable oil: to taste
• Sugar: 30 g
• Vinegar 9%: 12 ml
• Water: 2.5 l
• Tomato paste: 60 g
• Salt: 12 g
• Black peppercorns: 8 g
• Bay leaf: 4 g
• Parsley: 4 g
• Dill: 4 g
• Prunes: 60 g

Cooking steps

1. Peel the beetroot and carrot, and cut them into thin strips; cut the potato into cubes.

   Required ingredients:

   • Beet: 250 g
   • Carrot: 100 g
   • Potato: 250 g

2. Chop the cabbage, peel the onion and slice it into half rings, and slice the garlic into thin pieces.

   Required ingredients:

   • White cabbage: 250 g
   • Onion: 100 g
   • Garlic: 8 g

3. Heat the pan, pour in vegetable oil, and fry the onion, carrot, and garlic until golden.

   Required ingredients:

   • Vegetable oil:  to taste
   • Onion: 100 g
   • Carrot: 100 g
   • Garlic: 8 g

4. Remove the roasted vegetables from the heat and transfer them to a separate container.

5. In the same pan, sauté the beetroot over medium heat for a couple of minutes.

   Required ingredients:

   • Beet: 250 g

6. Add sugar and vinegar, mix.

   Required ingredients:

   • Sugar: 30 g
   • Vinegar 9%: 12 ml

7. Fry until the vinegar is completely evaporated, add 100 ml of water, and simmer until the beets are soft.

   Required ingredients:

   • Water: 2.5 l

8. Add sautéed vegetables and tomato paste to the prepared beetroot. Mix and simmer for another 7-10 minutes.

   Required ingredients:

   • Tomato paste: 60 g

9. Boil water in a pot, add cabbage, and cook until half done.

   Required ingredients:

   • White cabbage: 250 g

10. Add potatoes and continue boiling at a medium simmer until the vegetables are tender.

    Required ingredients:

    • Potato: 250 g

11. Add the remaining vegetables, salt, pepper, and bay leaf. Boil at a gentle simmer for another 2-3 minutes.

    Required ingredients:

    • Salt: 12 g
    • Black peppercorns: 8 g
    • Bay leaf: 4 g

12. Soak the prunes for 10 minutes, dry them, and cut into strips.

    Required ingredients:

    • Prunes: 60 g

13. Chop dill and parsley finely.

    Required ingredients:

    • Parsley: 4 g
    • Dill: 4 g

14. Pour the borscht into bowls and add chopped greens and prunes to each.

    Required ingredients:

    • Parsley: 4 g
    • Dill: 4 g
    • Prunes: 60 g

15. Serve!