Wash beef bones under warm running water and place into a pot. Cover with water and slowly bring to a boil. When it starts to boil, skim off any foam that appears, turn the heat down to low and cook the broth for 4-5 hours. 40 minutes before it’s done, place peeled whole beetroot into the broth. Add salt 30 minutes before turning the heat off. When it’s done, take the beetroot out and strain the broth.

Wash dried porcini mushrooms and place into a pot. Add halved yellow onion, cover with water and slowly bring to a boil. Cook for 2 hours on low. Add salt 30 minutes before the broth is done. Turn the heat off, take mushrooms out and strain the broth. Wash mushrooms under running water and cut into fine strips.

Take pits out of prunes. Mix sugar and 1 cup of water well and place prunes into this mixture. Leave it for 2 hours.

Cut boiled beetroot into strips. Heat 1 tablespoon of butter on a skillet,  add cut beetroot, tomato puree and 2 tablespoons of broth and cook on medium heat for 20-30 minutes.  

Cook 1 tablespoon of flour on a dry skillet until it turns golden.

On a separate skillet, heat 1 tablespoon of butter and 1 tablespoon of oil. Cut carrots, onions and parsley root into strips and place on a skillet. Cook on medium heat until onions develop a light golden color. Add cooked flour.

Mix beef broth and mushroom broth and bring to a boil. Add green cabbage cut into strips and cubed potatoes. When it starts boiling again, add stewed beetroot, fried vegetables and chopped prunes. Cook for 30 minutes. At the end, add sugar, salt to taste and chopped parsley. Remove from heat.

You will need

For beef broth

  • Water – 8 cups
  • Beef bones – 26 oz
  • Beetroot – 16 oz
  • Salt – 1 teaspoon

For mushroom broth

  • Water – 2 cups
  • Dried porcini mushrooms – 1 oz
  • 1 yellow onion
  • Salt – ½ tablespoon

For borscht       

  • Fresh green cabbage – 16 oz
  • 2 medium potatoes
  • 1 carrot
  • 1 parsley root
  • 1 ½ yellow onion
  • Tomato puree – 4 tablespoons
  • All purpose flour – 2 tablespoons
  • Butter – 2 tablespoons
  • Prunes – 3 oz
  • Sugar – 2 tablespoons
  • Chopped parsley – 2 tablespoons
  • Salt – to taste

This borscht is also known as: Borscht with Mushrooms and Prunes