Mushroom borsch with prunes

Mushroom borsch with prunes


1 liter of mushroom broth;

300 g of beets;

200 g carrots;

200 fresh cabbage;

200 g of roots and onions;

100 g of tomatoes;

1 tablespoon of vinegar and sugar;

50 g of prunes.


Boil mushroom broth. Chop beets, carrots, parsley and onions

straws, put in a soup pot, add tomatoes, vinegar, sugar,

a little broth, 1-2 tbsp. tablespoons of butter and, covering with a lid, put vegetables

extinguish. Stir, adding, if necessary, water or broth, so as not


After 15-20 minutes add chopped cabbage, mix everything and

simmer for another 20 minutes. Rinse the prunes well and place in vegetables.

Pour over everything with broth, add pepper, bay leaf, salt and cook until


Serving on the table put sour cream in the borscht.

Bon Appetit!