Lean borsch with mushrooms and prunes

For Christmas dinner, you want to eat something unusual, but at the same time do not deviate from tradition. Hot songs are what you need. Therefore, we suggest adding prunes and mushrooms to the classic borsch recipe.

Ingredients

• 10 grams of dried mushrooms
• 1 beet
• 1 ½ tablespoon of oil
• 1 teaspoon of 3% vinegar
• 1 tablespoon of tomato paste
• 1 carrot
• 1 parsley root (small)
• ¼ white cabbage
• ½ Onions
• 1 teaspoon of sugar
• 60 g of pitted prunes

Directions

1. First of all, fill the mushrooms with water and leave for 3-4 hours.
2. Cut the beets into strips, lightly fry in oil, add vinegar, tomato paste, sugar, and a little water and simmer until cooked.
3. Cut carrots and onions into strips and fry in the remaining oil.
4. Strain the mushroom infusion, add 4 cups of water, sliced ​​mushrooms, and bring to a boil.
5. Cut the potatoes into cubes, shred the cabbage with a straw and add to the pan.
6. Cook for 10 minutes.
7. Add steamed prunes, beets, finely chopped parsley root, and mashed vegetables.
8. Cook for another 15 minutes.
9. 5 minutes before cooking, add salt, pepper peas, and ground black pepper. When serving, sprinkle with herbs.
10. Serve borsch with lean cabbage pies.
11. Bon appetit!