Volyn’s borscht


Ingredients – Volyn’s borscht:

• Cabbage - 300-400 g
• Prune - 200 g
• Dried mushrooms – 5 pcs.
• Beet – 2 large pcs.
• Potatoes - 4-5 pcs.
• Tomato paste - 110 g
• Root parsley - 1 pc.
• Carrot - 1 pc.
• Onion - 1 pc.
• Flour - 15 g
• Sugar, salt, pepper, herbs – to taste

How to cook Volyn’s borscht:

Wash the mushrooms and cook them. Peel beets and cut it into strips. A part of beets stew with a spoon of tomato paste, small ladle of mushroom soup and grease (such as lard). Sauté chopped onion and parsley in tomato sauce and remaining flour. Then pour into a boiling broth slaw, and how to boil, add the sliced potatoes in the soup. Allow the liquid by cooks for 10-15 minutes (depending on size of potato).

Boil sugar with prunes. After 15 minutes of cooking potatoes, add to soup browned vegetables, sliced mushrooms, in which you boiled the broth, and prunes, along with broth, in which he was preparing. Add salt and pepper to taste and let the borscht of cooks for 10 minutes. When serving, sprinkle a portion of greens.

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