Food Recipes Hub

South Borscht with Eggplant and Prunes Recipe

There is a lot of borscht on the site. In cool-dank – rainy weather, borscht is just a salvation from the cold. When else to cook borscht, if not in summer, when there is such abundance! When you can add unusual vegetables, when tomatoes are fresh and delicious, the greens are fragrant! Try to cook.

CourseChildren’s Food Ideas, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
CuisineUkrainian Cuisine

Servings	Prep Time
6	5minutes

Cook Time

120minutes

Servings	Prep Time
6	5minutes

Cook Time

120minutes

Ingredients

1kilogram Beef
150gram Brisketsmoked pork meat
1piece Beetrootbaked or steamed
1piece Carrot
2pieces Onion
1piece Bulgarian pepper
1piece Eggplant
2twig Celery leaf
3pieces Potatoes
100gram Cabbage
2pieces Tomatoes
200milliliters Tomato juice
10pieces Prune
2tablespoons Vegetable oil
2pieces Bay leaf
Black pepper
Salt
Sugar

Instructions

Wash the meat, cut into pieces, put it in a five-liter saucepan, pour three liters of water and then boil. Carefully remove the foam and remove the scale while the broth is boiling. After half an hour of cooking, add the onion cut in half and baked in a dry pan. After another hour, add salt to the broth to check the meat for readiness. Remove the meat, strain the broth. While the broth is cooking, wash the vegetables, peel and rinse again. Chop the onion into strips, cut the carrots into cubes, cut the sweet pepper into cubes. Celery stalks are also finely chopped.
Cut the eggplant into not very thin slices and fry until lightly browned.
Bake or steam the beets in advance and cut into strips.
Rinse the prunes well and soak for 20 minutes. Prunes are better to take with a stone, not too sweet, and if you find smoked – borscht will turn out fabulous.
Heat the oil and fry the onion and carrot, then add the sweet pepper and celery. Stir so that the vegetables are evenly warmed up.
Grate fresh ripe tomatoes on a medium grater, remove the skin. Pour the pulp into a frying pan with sauteed vegetables. Simmer over low heat for 5 minutes. Lay out the beets and add the sour tomatoes. Simmer for another 5 minutes until excess moisture evaporates. I add a pinch of sugar at the end of stewing.
A few words about sour tomatoes. To anyone who loves good borscht, I recommend doing it, and doing them all in their own way. I take three kilograms of ripe tomatoes and pass them through a combine along with 3-4 red sweet peppers, a bunch of parsley, a head of garlic and a couple of powerful celery stalks with leaves. Pour everything into a stainless steel saucepan, add two tablespoons of coarse salt with a slide and add a spoonful of sugar. I leave it under the lid for a few days to ferment. At the end of fermentation, they are poured into jars and put in the refrigerator. It can be poured into plastic bottles and frozen for the winter.
Cut the cabbage and celery leaves into thin strips – the thinner, the better. Cut the meat into pieces, the brisket into thin slices.
Put the potatoes in the boiling broth – I like them coarsely chopped. After 5-7 minutes, when the potatoes are not crispy, lower the cabbage and add ground pepper and bay leaf.
As soon as the cabbage is boiled, pour the tomato casserole into the pan, add the eggplant and prunes, mix the borscht well, let it boil again and remove from the heat. Leave it under a tightly closed lid for at least an hour. I cover the top with a towel twice. Pour the borscht on plates, evenly spreading the meat, bacon, prunes and eggplants along the edges. Sprinkle with parsley, pour thick fresh sour cream and serve with black bread and garlic.

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