1 час 30 мин
8 servings
Cossack-Style Borsch
This delicious borsch differs from others not so much by its ingredients, but by its unique cooking process and unusual 'zatirka' (thickening paste), which likely plays a key role in forming its distinct flavor.
Do you love borsch? Try this red borsch with mushrooms and prunes — it's a truly delicious first course. This version is Lenten, but the borsch can also be prepared with any other broth.
Instructions
How to prepare borsch with mushrooms and prunes: Rinse the beans and soak them in cold water for 1-2 hours.
Drain the water, cover the beans with fresh cold water. Bring to a boil, then simmer over low heat until tender, 40-60 minutes.
Peel, wash, and dice the potatoes.
Boil 2 liters of water or broth. Add the diced potatoes to the boiling water (or pour water over them). Cook for 15-20 minutes.
Peel and wash the onions and carrots. Dice the onion. Grate half of the carrot on a coarse grater.
Peel, wash, and grate the beetroot on a coarse grater.
Wash the mushrooms and slice them into thin strips.
Soak the prunes in hot water for 10 minutes. Remove the pits. Slice into pieces.
Slice the second half of the carrot into thin strips.
Shred the white cabbage into thin strips.
Heat a frying pan, add vegetable oil. Add the julienned carrot and beetroot. Sauté, stirring, over medium heat for about 5 minutes.
Then add the prunes. Sauté for another 2 minutes.
Add half of the onion and the remaining carrot to a frying pan with heated vegetable oil and sauté for about 2-3 minutes. Then add the tomato paste. Mix. Sauté for 1 minute.
Add the sautéed mixture to the pot with the borsch.
Add the remaining onion to a frying pan with heated vegetable oil, fry for 1 minute. Then add the prepared mushrooms. Fry, stirring, for 2-3 minutes.
Add the beans, mushrooms, and cabbage to the pot. Season with salt, pepper. Add a little sugar. Simmer the borsch with mushrooms and prunes, covered, over the lowest heat for 10 minutes.
Remove from heat and let steep for 20 minutes. Rinse and finely chop the herbs. Add the herbs to the pot. The borsch with mushrooms and prunes is ready.
Serve the borsch with mushrooms and prunes hot. Enjoy your meal!
