Borscht with Prunes and Lemon
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
4
Description
Borscht with Prunes and Lemon
Ingredients
- White Cabbage - 21.2 oz
- Salad Potatoes - 17.6 oz
- Beetroot - 1 piece
- Pitted Wild Apricots - 7.1 oz
- Malt Vinegar - 1 tablespoon
- Onion - 1 piece
- Carrot - 1 piece
- Sugar - 1 teaspoon
- Vegetable Oil - 1 tablespoon
- Garlic - 2 cloves
- Rose water - 3 qt
- Bay leaf - 1 piece
- Spiced Tomato Juice - 7 fl oz
- Lemon - 1 piece
Step by Step guide
Step 1
Rinse the prunes, pour three glasses of boiling water over them, and bring to a boil. Simmer on low heat for 15 minutes. Strain, keeping the prunes separate and the strained water separate. Do not discard the water!
Step 2
Sauté the onion and carrot in vegetable oil for 2 minutes. Add the beetroot, stir, and cook on low heat under a lid for about 5 minutes.
Step 3
Add the tomato juice to the vegetables and simmer until thickened.
Step 4
Add the wine vinegar, finely chopped garlic, sugar, and pepper.
Step 5
In a pot (3 liters), place the cabbage, potatoes, and sautéed vegetables, then add the prune broth plus 2.5 liters of boiling water. Bring to a boil, reduce the heat to low, cover, and cook for about 20 minutes.
Step 6
5 minutes before it's done, add the bay leaf, salt, and your favorite seasonings.
Step 7
Add the prunes and lemon wedges to the borscht and remove the pot from the heat. Let it steep.
Step 8
When serving, you can sprinkle with herbs.
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