Cooking Borscht • Vegetarian Borscht with Prunes

Ingredients

• Water – 6 cups
• Prunes – 3 oz
• Beetroot – 14 oz
• Fresh green cabbage – 14 oz
• 1 carrot
• 1 yellow onion
• Tomato puree – 2 tablespoons
• Vegetable oil – 2 tablespoons
• Salt – to taste
• You may add celery root or parsley root instead of a carrot. Cut the roots and cook borscht according to the recipe. Alternatively, you can add both carrots and roots.
• You can add sour cream and chopped green onions to the bowls when serving the borscht.