Cooking Borscht • Vegetarian Borscht with Prunes
This prune borscht is a fresh take on a summer borscht option. A little sweet thanks to the use of prunes but still has the all-favorite tomato borscht flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingborscht.com.
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
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