Borscht with Mushrooms and Prunes

Another delicious Russian dish, another vegetarian borscht. Now with hearty Portobello mushrooms and sweet and smoky flavor of prunes. It’s really good for your digestive system too.

Borscht with Mushrooms and Prunes

Yield: 4 servings

1 large Portobello mushroom, peeled and chopped*
1 medium beetroot (about 1 cup shredded), peeled and shredded
1/4 medium onion, sliced
1 medium potatoes, peeled and chopped
1/2 medium carrots, peeled and shredded
5.5 fl.oz. tomato juice (I used Sacramento brand small can)
1 1/2 cups fresh white cabbage, cut thinly into shreds
4-5 cups chicken or vegetable stock
3 pitted prunes
Salt and pepper
4 tbsp. sour cream (optional)
Finely chopped fresh garlic clove and dill for garnish (optional)

* For more intensive mushroom taste use dried mushrooms, like boletus (about 1 oz.), soaked and cooked about hour in 4 cups of water. Use mushroom stock for soup base.

Pour the stock in a saucepan, add potatoes and mushrooms, bring to a boil and simmer for 5 minutes.

Meanwhile, sauté onions, carrots, and beets over medium heat in a medium pan about 5 minutes. Add tomato juice and sauté 2-3 minutes more.

Add the shredded cabbage into stock, bring to boil, add sautéed vegetables and halved prunes and simmer 5 minutes more, until the vegetables are tender.

Season to taste with salt and pepper, add chopped garlic and dill and let stay 5-10 minutes, covered, for intensive color and taste. Serve with a dollop of sour cream, if desired.

1 serving without sour cream, but with garlic and dill  is about 82 calories

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2 Responses to “Borscht with Mushrooms and Prunes”

  1. Anna says:

    For more intensive mushroom taste fry your muchrooms with some oil and onion fisrt and then add it to your soup when it’s almost ready.
    Why are you using tomato juice when you can use fresh tomatoes? Just sauté them with the rest of the vegies and add to the soup in the end of cooking with those fryed mushrooms and let it boil mey be 3-5 minutes more. That’s it.

    I also like some spinach here. In the metter of fact I like spinach almost everywhere! It brings you a color to the dish, but also it brings you a lot of goodness like calsium, which is good for you bones and muscles.

  2. Olga says:

    Dear Anna! Thank you for your advice again.
    I like to use canned tomato (juice or puree) instead of fresh tomato during the cold season. Fresh tomatoes I use in their season (late summer and fall) when they are most delicious.
    This borscht doesn’t need intensive mushroom taste from mushroom pieces, it all goes into liquid. You can just throw them away. 🙂
    I add young beet leaves and stalks in my summer borscht.

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