This prune borscht is a fresh take on a summer borscht option. A little sweet thanks to the use of prunes but still has the all-favorite tomato borscht flavor.
Start with taking the pits out of prunes. Wash pitted prunes thoroughly, place in a pot, add 2 cups of water and cook for 15-10 minutes.
Cut beets, carrots and onions into thin strips and place into a separate pot. Add tomato puree, vegetable oil, ½ cup of water and mix well. Cover with a lid and let it all cook on medium low heat for 20 minutes. Don’t let the vegetables burn. Mix them every couple of minutes and add a little water if needed. In 20 minutes add shredded green cabbage, mix everything well and keep cooking for another 20 minutes.
Meanwhile, add 4 cups of boiling water into your prunes broth, mix well and pour all the liquid into the pot with stewed vegetables. Taste for salt and add any, if needed. Cook for another 5 minutes and remove from the heat.
You will need:
- Water – 6 cups
- Prunes – 3 oz
- Beetroot – 14 oz
- Fresh green cabbage – 14 oz
- 1 carrot
- 1 yellow onion
- Tomato puree – 2 tablespoons
- Vegetable oil – 2 tablespoons
- Salt – to taste
- You may add celery root or parsley root instead of a carrot. Cut the roots and cook borscht according to the recipe. Alternatively, you can add both carrots and roots.
- You can add sour cream and chopped green onions to the bowls when serving the borscht.