Borsch with prunes

Ingredients:

400 g beet

300 g cabbage

100 g carrot

100 g onion

60 g tomato puree

40 g vegetable fat

20 g sugar

30 g vinegar 3%

1.5 l meat broth

80 g prune

20 g Dried porcini mushrooms

80 g sour cream

1. Mushrooms fill with 150 g of cold water and leave to swell

for 2-3 hours. Then, in the same water the mushrooms boil, filter broth, mushrooms, cut into strips and add everything together in soup for 15 minutes until tender.

2. Beets cut into strips, warm up in the fat, add the sugar, browned tomato, broth, a little vinegar and simmer until cooked beets.

3. Carrots and onions cut into thin strips, saut.

4. Chop the cabbage and place in boiling broth, simmer for 10-15 minutes.

5. Add stewed beet, browned vegetables and cook until tender. 10 minutes before end of cooking, add salt, sugar, spices, mushrooms with broth.

6. Prune boil. Decoction, add the soup and put the prunes in a soup feeding. Serve with sour cream, sprinkle with chopped herbs.