Vegetable borsch with pickled honey mushrooms

Vegetable borsch with pickled honey mushrooms

Ingredients

• 2 beets
• 1/2 small head of cabbage
• 1 medium onion
• 1 carrot
• 1.5 l of meat broth
• 2 tbsp. l. wheat flour
• 2 tbsp. l. tomato paste
• 60 g of any pickled mushrooms
• 50 g pitted prunes
• 3 tbsp. l. vegetable oil
• 1 bay leaf
• ground black pepper, salt

Directions

1. Chop the beets and cabbage, grate the carrots, cut the onion into cubes. Fry the onions in vegetable oil. Add carrots and fry together for 5 minutes. Fry flour and tomato paste separately without oil.
2. Boil the broth. Add the beets and cook for 10 minutes. Add browned vegetables and cook for another 10 minutes. Stir in tomato paste and flour. Cut the prunes into strips and put in the borscht along with pickled mushrooms and bay leaves 5 minutes before cooking.