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.