Mushroom Borsch with Prunes
Ingredients: 1 liter of mushroom broth; 300 g beets; 200 g of carrots; 200 fresh cabbage; 200 g of roots and onions; 100 g of tomatoes; 1 tablespoon of vinegar and sugar; 50 g prunes.
Preparation: Cook the mushroom broth. Beets cut carrots, parsley and onions into strips, put in soup saucepan, add tomatoes, vinegar, sugar, a little broth, 1-2 tbsp. tablespoons of oil and, having closed the lid, put the vegetables to stew. Mix, adding, if necessary, water or broth so as not to burnt. After 15-20 minutes add chopped cabbage, all mix and simmer another 20 minutes. Rinse the prunes well and put in vegetables. Pour all the broth, add pepper, bay leaf, salt and cook until tender. Serving on the table put in borsch sour cream.
Enjoy your meal!
