Lean borscht with mushrooms and prunes

 

Borscht with mushrooms is tasty by itself, but a particularly interesting combination is obtained with prunes. For cooking you will need:

beets - 2-3 pcs.;

carrots - 2 pcs.;

cabbage - 300 g;

potatoes - 4-5 pcs.;

dried mushrooms (any) - 1 handful;

onion - 1 pc.;

water - 2.5 l;

tomato paste - 2 tbsp. L.;

prunes - 120 g;

salt - to taste;

ground black pepper - to taste;

Bay leaf.

Wash the mushrooms, cover them with water (2.5 l) and leave for 2 hours. Strain the water into a pan, add the mushrooms there and put it on the fire - cook for 1 hour on low heat. Take out the mushrooms and cut them. Cut the beets and carrots into strips, chop the cabbage, cut the potatoes into pieces, chop the onion. Put onions, carrots and beets in a saucepan, add tomato paste and 100 ml of mushroom broth. Simmer for 10 minutes. Add cabbage and stew for another 10 minutes. Put the washed prunes, pour in the remaining broth, add potatoes, mushrooms, bay leaves. Add salt and pepper to taste. Cook over low heat until the potatoes are soft.

information taken from: https://www.unian.ua/recipes