A real tasty traditional borscht

Ingredients (for 8 servings)

Beef - 500 g

Potatoes - 500 g

White cabbage - 500 g

Beet - 300 g

Carrots - 300 g

Onions - 2 units.

Tomato paste - 2 tablespoons

Prunes - 5 pcs.

Parsley greens - 1 bunch

Salt - 0,5-1 tbsp. (to taste)

Vegetable oil - 2 tablespoons

Water - 2 l

Sour cream (to serve) - to taste

Step by step photo recipeBorscht "Classic".

Prepare all the necessary products. If the prunes are dry, pour boiling water on them for 10-15 minutes.

The meat is cut into small pieces.

Put the meat in a saucepan, pour cold water. Bring to a boil, remove the foam and cook meat for 1.5 hours over low heat under a lid.

Peel potatoes and cut them into large pieces.

Peel beets and cut them in julienne strips. Beets are usually stewed in a pan with the addition of lemon juice or vinegar - you can do just that. But in this recipe, the beets are added to the broth in a raw form and cooked together with potatoes and cabbage.

The cabbage is shredded in julienne.

The onion is peeled and finely chopped.

Peel and grate carrots on a coarse grater.

Prunes are cleaned of seeds and finely chopped.

Heat a pan, pour vegetable oil. In hot oil add onion and carrot, fry vegetables, stirring, 3-4 minutes over medium heat.

Add tomato paste, stir and fry vegetables with tomato for 1 minute more.

In the meat broth add potatoes, beets, cabbage, fried onions and carrots. Add prunes, salt and cook the borscht with prunes until the potatoes are ready, 20-25 minutes.

Then wash the greens and finely chop them.

Ready borsch with prunes pour onto plates, sprinkle with chopped parsley greens.