Borsch with prunes and mushrooms

one

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Simple dish
    • 0.0.3 30.33kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1 hour

• Recipe difficulty
  

  Simple dish

• Energy value
  

  30.33kcal

• Rating
  

  5 out of 5

• Recipe

A combination of prunes and beets will make a very good taste. Make this wonderful soup at home!

Let’s get started!

Ingredients

0/17 ingredients

• Dry porcini mushrooms-50 gr.
• Prune 200 gr.
• Baked beets-600 gr.
• Cabbage-400 gr.
• Parsley-30 gr.
• Butter-50 gr.
• Tomato paste-70 gr.
• Flour-1 tbsp
• Sugar-1 tbsp
• Water-2 l.
• Sour cream-50 ml.
• Salt to taste
• Bay leaf – 2 pcs.
• Pepper-5 peas
• Mushroom broth-2 l.
• Carrots – 2 pcs.
• Onion – 2 pcs.

5 из 5 1 1 ч1 ч 30.33

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Grind dried mushrooms into small crumbs.
2. Peel and chop the beets with straws.
3. Peel and chop the onion.
4. Grate carrots and parsley.
5. Passer vegetables in butter.
6. Also fry flour in butter, stir with tomato pasta and soup ladle broth.
7. Put chopped pitted prunes into the pan (several pieces can be left whole), sautéed vegetables and mushroom baby
8. Pour in mushroom broth and simmer 30-40 minutes.
9. 10 minutes before being ready to pour tomato and flour dressing, salt and add bay leaf.

Keywords:

• fast