Soup with prunes

Again prunes, beets and cabbage). A simple dish with some differences from usual prescription. Bright and tasty.


  • 200 g white cabbage
  • 200 g roasted beets
  • 200 g of prunes
  • 50 g carrots
  • 2 tbsp tomato paste
  • 100 g onions
  • 300 g potatoes
  • 30 g of vegetable oil
  • 1 tbsp walnuts per serving
  • salt, pepper

1. Peel the potatoes, cut into strips.

2. Beets, carrots, peel and shred on a coarse grater.

3. Onion finely chopped.

4. Chopped vegetables sauté in vegetable oil 2 minutes, add the tomato paste and sauté another 2 minutes.

5. Potatoes pour boiling water and boil until tender.

6. Then add boiled vegetables and shredded cabbage, add salt, bring to boil and cook for another 5-10 minutes.

7. Prunes are cooked separately.

8. While serving in each serving of soup to add 5-6 prunes, along with broth and chopped herbs and ground walnuts.



P. S. And remember, only by changing their consumption — together we change the world! ©

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