Lean borsch with prunes turns out verytasty and fragrant. Due to the fact that it is completely absent animal fats, it is ideal for those who follow a strict diet. Dried fruits present in this nourishing and fragrant dish, give it a special piquancy. In cooking, there are several recipes for its preparation. The most interesting of them will be presented in today's article.
Mushroom variant
This delicious dish is best suited forfamily dinner. It is equally useful for both adults and children. To cook flavored and nutritious soup with prunes and mushrooms, look in advance if there are all necessary products in your home. In this case, you will need:
- 400 grams of beets;
- one large carrot and onion;
- 300 grams of white cabbage;
- two tablespoons of tomato paste;
- 20 grams of dry white mushrooms;
- a handful of prunes;
- 30 milliliters of 3% vinegar.
As auxiliary ingredients, usually, vegetable oil, table salt and granulated sugar are used.
Sequencing
To cook lean soup with prunes, you needdo mushrooms They are thoroughly washed, filled with cold water and left for a couple of hours. After that, they are boiled in the same liquid, cooled and cut into small pieces. The broth itself is poured into a separate container and removed to the side.
Now it's time to do some vegetables. They are peeled, washed and crushed. Beets are cut into strips, onions - half rings. Carrots are processed on a coarse grater, and cabbage is finely chopped with a sharp knife.
In a heated pan, greased with vegetable oil,Spread the beets and lightly fried them. After a few minutes, sugar, vinegar and tomato paste are also added. All this is poured with a small amount of mushroom broth and stew over low heat.
In a separate pan fried onions with carrots.Cabbage is immersed in a pan filled with broth, and sent to the stove. Ten minutes after boiling the liquid, pasted onions and carrots are laid out there. Following them, mushrooms are sent to the pan and cooked for about a quarter of an hour. Cooked separately dried fruits are laid out in plates and only then the soup is poured into them. At will the dish is filled with sour cream and fresh greens.
Option with eggplant
By the technology described below it turns out richand slightly sweetish lean borsch with prunes. The recipe for this dish involves the use of a specific set of ingredients. Therefore, make sure in advance that you have in your kitchen:
- 250 grams of white cabbage;
- 5 medium potato tubers;
- one beet, carrot and onion;
- ripe small eggplant;
- 15 prunes;
- 250 grams of tomato paste;
- on a tablespoon of salt, sugar and paprika.
- several peas allspice.
- 1.5 teaspoons hops-suneli.
Additionally, you will need vegetable oil, a couple of bay leaves and three liters of filtered water.
Process description
Preparing this soup with prunes enoughfast and easy. Initially, all vegetables are washed, cleaned and crushed. Carrots and beets are processed on a coarse grater and fried in preheated vegetable oil. When they decrease in volume, they add sugar and tomato paste. The resulting mass is stewed over low heat for about ten minutes. Then the vegetables are seasoned with paprika, hops-suneli and turn off the hotplate.
In a pot filled with boiling saltedwater, immersed sliced potatoes. When it is softened, add the chopped cabbage to it and boil it all for two minutes. Then put carrot-onion mass, prunes and pre-fried eggplant circles into the pan. The dishes are kept on the stove for another ten minutes, and only then peppers of allspice and bay leaf are sent to it, and then removed from the heat and insist for at least a quarter of an hour. Optionally, the finished borsch with prunes sprinkled with chopped greens. Those who do not adhere to fasting or a strict diet can fill it with fresh sour cream.
Variant with beans
This technology can be relatively fast.cook delicious and thick soup. If you like more liquid dishes, then just reduce the amount of cabbage, carrots and onions. In order for your relatives to appreciate the soup you cooked with prunes, the recipe of which can be viewed a little lower, buy all the necessary products in advance. This time you will need:
- half fork cabbage;
- 2 beets;
- 6 potatoes;
- on a pair of carrots and bulbs;
- a glass of beans;
- 10 prunes;
- 100 grams of celery root;
- two tablespoons of tomato paste;
- 50 milliliters of vegetable oil;
- salt, herbs and spices.
Plus, you should have 2.5 liters of purified drinking water at hand.
Technology of preparation
To quickly cook this soup with prunes, you need to soak the beans in the evening. In the morning it is washed, poured with cold water, brought to a boil and cooked over low heat for about an hour.
In the meantime, you can do other vegetables. They are washed, cleaned and crushed. Beets, carrots and celery cut into strips, onions and potatoes - diced. Cabbage chopped with a very sharp knife.
Свеклу выкладывают в разогретое постное масло и stew about three minutes. Then, together with the potatoes, immerse them in a pot filled with boiling water. After a few minutes, celery, a slice of chopped carrots, and half of the onion were sent there. All this is boiled under the lid for at least a quarter of an hour.
The remains of onions and carrots spread on the panwith vegetable oil and stir fry. After a couple of minutes, tomato paste is added to them, mixed and stewed over low heat. Then all this is sent to the pan with the future borscht. Salt, spices, boiled beans, washed prunes and bay leaves are also added there. After a quarter of an hour, the dishes are removed from the burner, and its contents are drawn under the lid.
