Vegan Borscht with Prunes
⏳ Time
1 hour
🥕 Ingredients
17
🍽️ Servings
8
Description
This recipe was shared with us by John Smith, the head chef of a popular American restaurant.
Ingredients
- Beetroot - 8.8 oz
- Carrot - 3.5 oz
- Potato - 8.8 oz
- White Cabbage - 8.8 oz
- Onion - 3.5 oz
- Garlic - 0.3 oz
- Vegetable Oil - to taste
- Sugar - 1.1 oz
- 9% Vinegar - 0 fl oz
- Water - 2 qt
- Passata Tomato Sauce - 2.1 oz
- Salt - 0.4 oz
- Green peppercorns - 0.3 oz
- Bay leaf - 0.1 oz
- Parsley - 0.1 oz
- Dill - 0.1 oz
- Prunes - 2.1 oz
Step by Step guide
Step 1
Peel the beetroot and carrot, then cut them into thin strips; cut the potato into sticks.
Step 2
Shred the cabbage, peel the onion and cut it into half rings, and slice the garlic thinly.
Step 3
Heat a frying pan, add vegetable oil, and sauté the onion, carrot, and garlic until golden.
Step 4
Remove the sautéed vegetables from the heat and transfer them to a separate container.
Step 5
In the same pan, sauté the beetroot over medium heat for a couple of minutes.
Step 6
Add sugar and vinegar, and stir.
Step 7
Sauté until the vinegar has completely evaporated, then pour in 100 ml of water and simmer until the beetroot is soft.
Step 8
Add the sautéed vegetables and tomato paste to the cooked beetroot. Mix and simmer for another 7–10 minutes.
Step 9
In a pot, bring water to a boil, add the cabbage, and cook until partially tender.
Step 10
Add the potato and continue to cook at a medium boil until the vegetables are soft.
Step 11
Add the remaining vegetables, salt, pepper, and bay leaf. Cook at a low boil for another 2–3 minutes.
Step 12
Soak the prunes for 10 minutes, then dry and cut into strips.
Step 13
Finely chop the dill and parsley.
Step 14
Pour the borscht into bowls and add the chopped herbs and prunes to each.
Step 15
Serve!
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.