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.
1
Peel the beetroot and carrot, and cut them into thin strips; cut the potato into cubes.
- Beetroot: 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.
- 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.
- 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.
- Beetroot: 250 g
6
Add sugar and vinegar, mix.
- Sugar: 30 g
- 9% table vinegar: 12 ml
7
Fry until the vinegar is completely evaporated, add 100 ml of water, and simmer until the beets are soft.
- Water: 2.5 l
8
Add sautéed vegetables and tomato paste to the prepared beetroot. Mix and simmer for another 7-10 minutes.
- Tomato paste: 60 g
9
Boil water in a pot, add cabbage, and cook until half done.
- White cabbage: 250 g
10
Add potatoes and continue boiling at a medium simmer until the vegetables are tender.
- Potato: 250 g
11
Add the remaining vegetables, salt, pepper, and bay leaf. Boil at a gentle simmer for another 2-3 minutes.
- Salt: 12 g
- Black peppercorns: 8 g
- Bay leaf: 4 g
12
Soak the prunes for 10 minutes, dry them, and cut into strips.
- Prunes: 60 g
13
Chop dill and parsley finely.
- Parsley: 4 g
- Dill: 4 g
14
Pour the borscht into bowls and add chopped greens and prunes to each.
- Parsley: 4 g
- Dill: 4 g
- Prunes: 60 g
15
Serve!
