Borscht with prunes and mushrooms

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to cook borscht with prunes and mushrooms? Prepare all the necessary ingredients according to the list. Instead of chicken, you can take any meat (pork, beef), or if you wish, cook without meat, using meat or vegetable broth or just water. If you need a rich broth, take meat with a bone. I have chicken fillet.

2. STEP 2

   

   Cut the chicken fillet into medium pieces.

3. STEP 3

   

   Peel the potatoes and cut into small cubes.

4. STEP 4

   

   Shred the white cabbage.

5. STEP 5

   

   Wash the dill, dry and finely chop. If you wish, you can replace or supplement with other herbs, for example, parsley, green onions, cilantro, or use a mixture of different herbs.

6. STEP 6

   

   Place chicken fillet and whole peeled onion into a saucepan of boiling water. Cook over medium heat, skimming off foam, for 20 minutes.

7. STEP 7

   

   Add potatoes and cabbage to the pan. Cook for another 15 minutes.

8. STEP 8

   

   Prepare the ingredients for frying. Instead of champignons, you can take any other mushrooms to your taste - fresh, frozen or dry.

9. STEP 9

   

   Cut the mushrooms into quarters or slices. I used royal champignons.

10. STEP 10

    

    Grate the beets on a coarse grater. I used a grater for Korean carrots - this way the beets come out in beautiful strips.

11. STEP 11

    

    Grate the carrots using a coarse grater or a Korean carrot grater.

12. STEP 12

    

    Peel the bell pepper from seeds and stems and cut into strips.

13. STEP 13

    

    Cut the second onion into small cubes.

14. STEP 14

    

    Finely chop the garlic with a knife.

15. STEP 15

    

    Heat vegetable oil in a frying pan over medium heat. Add chopped onion.

16. STEP 16

    

    Next add the mushrooms. Fry, stirring for 5-7 minutes.

17. STEP 17

    

    Add carrots and beets and simmer for another 7 minutes.

18. STEP 18

    

    Add bell pepper and cook for another 2 minutes.

19. STEP 19

    

    Pour tomato juice into the pan and bring to a boil. Season the roast with salt, pepper and stir.

20. STEP 20

    

    Place the roast into the pan. Then add garlic, prunes and herbs. If necessary, add additional salt and pepper to the borscht. Bring to a boil and turn off the heat.

21. STEP 21

    

    Cover the pan with a lid and let the borscht steep for about 15 minutes. Bon appetit!

Comments on the recipe

Eleno4ka

22.10.2023

4.9

For lunch I cooked borscht with prunes and mushrooms. For the broth, in addition to chicken fillet, I used the back and wings. I had boiled beets and used them for frying instead of raw ones. I took frozen champignons. Otherwise, I did not deviate from the recipe. The borscht turned out excellent! Fragrant, rich, and when you bite into a prune, it’s an explosion of taste! Mushrooms and prunes made the taste of borscht richer and brighter. Thanks for the recipe, Maria!

Lily

22.10.2023

4.6

This was my first experience of cooking borscht with prunes. While I was cooking, I was afraid that I wouldn’t like it. It turned out that I was afraid in vain, it’s SUPER TASTY! Here!

Shura

22.10.2023

4.9

I also cook this kind of borscht, I like it, prunes give it sweetness and look very nice in a plate, great recipe!

Gera

22.10.2023

4.7

Simple and original borscht with prunes for every day and holidays. The highlight here, of course, is the note of prunes. It gives a very rich taste, which is not quite common for many. I cooked it with beef, not chicken, and I really liked it!