How to cook borscht from stewed meat. Borscht with stewed meat

If you cook lean red borscht (and even from young vegetables), it takes much less time. But for those who prefer something more satisfying, high in calories and based on meat broth, borscht with stewed meat is an alternative. There may be beef, pork, chicken, ready to eat: aromatic, tender and steamed.

To prepare borscht with stew, we will prepare the ingredients according to the list.

In about 1.5 liters of boiling water, add potatoes cut into cubes, bars, or otherwise, a bay leaf, and, if desired, a fragment of celery root. After 5 minutes, add shredded cabbage. Bring to a boil again, reduce the heat and cook without salt under the lid.

At the same time, fry the onions in heated vegetable oil (corn or refined sunflower) along with a spoonful of granulated sugar (to caramelize and enhance the taste), after 2-3 minutes add the grated carrots, sauté for a few more minutes until softened.

Next, add the beets (in bars, cubes or grated), mix, soak in oil for another minute or two.

Add concentrated tomato paste, a little hot pepper to the vegetables, stir.

After another minute, pour in about 100-150 ml of boiling vegetable broth from the pan (with potatoes, cabbage and celery), generously salt. Place the lid on and simmer the borscht dressing for about 15 minutes.

Place the dressing and pork from the stew into the pan, bring to a boil, taste, add salt and pepper if necessary. Remove from heat and pass garlic through a press. We insist for some time under the lid.

Serve red borscht with stewed meat, fresh herbs and a spoonful of sour cream. Bon appetit!

Ingredients:

Borscht with the addition of stewed meat turns out very tasty and is practically no worse than borscht with meat, moreover, the preparation time for this dish is significantly reduced. The main thing is to follow the recipe exactly. Next is how to cook borscht with stewed meat.

First you need to start preparing the vegetables - all vegetables are thoroughly washed with cold running water, then dried with a simple paper towel to remove excess moisture. The cabbage is peeled from the top leaves, then finely chopped. The tomatoes are cut into small cubes, the potatoes are cut into thin cubes, and the carrots are grated on a coarse grater.

The beets are peeled and cut into thin cubes, then the bell pepper is cut into two halves and the seeds are removed. Then it is washed well again and cut into thin strips. Garlic and onion should be finely chopped. Fresh herbs are also properly washed and chopped.

How to cook borscht with stewed meat to please your family with a delicious dish? Shredded cabbage and chopped potatoes are added to boiling water. After the vegetables boil, many people add bay leaves, but we must remember that the sooner you put the bay leaf in the dish, the more its taste will be noticeable in it later. Everything is left to cook.

Place a clean frying pan on the stove, heat it up, then pour in a small amount of vegetable oil. As soon as the oil is well heated, finely chopped onions are transferred to the frying pan, fried until golden brown, then the stew, chopped tomatoes, beets, carrots and bell peppers are added. Everything is simmered together for about 10 minutes.

Afterwards, the entire contents of the frying pan are carefully transferred into a pan with boiling vegetables. Then the borscht is lightly seasoned with ground black pepper and salt. Everything is cooked until fully cooked, after which garlic and chopped fresh herbs are added. Serve borscht hot with a tablespoon of sour cream.

Borscht with stewed meat is a real lifesaver for busy women. In just half an hour you can cook a nutritious first course. It is just as healthy and satisfying as with regular broth. But definitely, canned meat in borscht must be of the highest quality and from a reliable manufacturer. Then the dish can be safely given even to children. Otherwise, the set of products is no different from the traditional one. Therefore, borscht with stew, a step-by-step classic recipe with photos, which we will look at below, can be safely added to the daily home menu. The dish is traditionally served with sour cream, black bread or garlic donuts.

Ingredients for cooking

The process of preparing borscht with stewed meat

It’s easy to prepare classic borscht with beef stew, because... there is no need to cook the broth. Before cooking the first one with the stew, bring the water to a boil.

Peel and cut the vegetables: potatoes into cubes or large pieces, finely shred the cabbage.

Add chopped potatoes and bay leaves to boiling water. Cook for 5 minutes, add shredded white cabbage. Then turn up the heat and cook without salt until done.

To make a delicious borscht, be sure to prepare fried vegetables. To do this, peel, grate the carrots coarsely, and finely chop the onion. Place the onion in a frying pan with vegetable oil. A little later, add carrots and sugar. Mix the contents and fry the vegetables until soft.

We clean the beets, cut them into thin strips, and place them in a frying pan. Stir and cook for a couple more minutes. Add tomato paste, pepper, and add 100 ml of vegetable broth. Add salt, mix, cover with a lid and simmer the dressing for a quarter of an hour.

Let's prepare the recipe for borscht with stewed meat and beets with photos step by step. Place the contents of the frying pan and the meat from the can into the pan and bring to a boil. Season with spices to taste. Remove the soup with canned meat and fresh cabbage from the stove, add chopped garlic, and leave to steep under the lid.

Serve the dish with canned beef, sprinkled with fresh herbs and seasoned with sour cream. If desired, you can cook borscht with stewed meat and beans.

Bon appetit everyone!

Many people love borscht, but not all housewives have enough time to cook it as often as they want. Lenten beet and cabbage soup is prepared somewhat faster than traditional soup, but not everyone accepts meat-free first courses. Borscht with stew will come to the rescue. It cooks just as easily and quickly as a vegetarian one, and the taste is not inferior to the classic one made in meat broth with meat products.

Cooking features

The simplicity of preparing a dish does not exempt you from following the cooking technology. Borscht is one of the soups that, without knowing a few subtleties, is difficult to make truly tasty and appetizing. For inexperienced housewives, it often turns out muddy-burgundy and not tasty enough. Studying the recommendations of experienced chefs will help you avoid mistakes.

• Some believe that tomato paste gives borscht its red color; in fact, it plays an indirect role in this. The main role here is played by beets. To prevent it from losing its color, you need to be able to choose it, prepare it correctly and add it to the soup on time. Salad varieties of beets have the most saturated shades, and they should be given preference. Do not add raw beets to the soup: if you add them too early, all the color will boil out of them; if you put it in late, it will remain hard. Before adding to the soup, the beets are brought to readiness by frying, stewing or baking. Treatment of beets with acids: vinegar or lemon juice helps to preserve color better.
• Borscht with stew can be cooked in water or broth. In the latter case, it is advisable to use bouillon cubes. Just try not to mix the flavors of two different types of meat products. For chicken stew soup, chicken broth is suitable; for pork or beef borscht, it is better to choose meat or vegetable broth.
• Don't try to save money on stew. Delicious borscht can only be obtained from high-quality stewed meat of the highest category. If you see that the product contains too many ingredients that you can do without (flour, vegetable protein, a large number of herbs and spices), it is advisable to refuse the purchase.
• Follow the order of ingredients recommended in the recipe. If you disturb it or put everything together, some foods will be overcooked, while others will remain raw. Borscht will not have a beautiful red color. When cooking borscht, potatoes are usually added first, then cabbage, then boiled meat or stew, then fried vegetables and beets. After adding the last ingredient, which often turns out to be fresh herbs, the borscht needs to be boiled for a couple of minutes so that it does not spoil before it is completely eaten.
• Experts say that the most delicious borscht is yesterday's. After preparing the soup, you need to give it time to brew, otherwise it will not taste as attractive as you would like.

Serve borscht with stewed meat in the same way as traditionally: with sour cream and herbs, complemented with donuts or garlic croutons.

Borscht with fresh cabbage stew

• beef or meat stew – 0.32–0.34 kg;
• white cabbage – 0.3 kg;
• beets – 0.3 kg;
• potatoes – 0.5 kg;
• carrots – 100 g;
• onions – 150 g;
• vegetable oil – 80 ml;
• tomato paste – 40 ml;
• lemon juice – 5 ml;
• garlic – 2 cloves;
• fresh herbs – 50 g;
• water or beef broth – 2–2.5 l;
• sour cream - for serving.

Video recipe for the occasion:

Cooking method:

• Wash the cabbage, removing the outer leaves. Chop the head of cabbage into thin, short pieces.
• Peel the beets. Cut it into small strips or grate it. The soup will turn out more beautiful if you use a grater designed for preparing Korean salads to chop vegetables. A regular grater will also work; you need to use the side with the largest holes.
• Scrub and wash the carrots. Grind it in the same way as beets.
• Remove the peel from the onion. Cut into halves or quarters of rings, depending on the size of the onion.
• Wash and peel the potatoes. Cut it into one and a half centimeter cubes.
• Boil water or broth. You can use bouillon cubes. For 2 liters of liquid you will need 4 of them.
• Add potatoes to the water or broth. If necessary, add salt and pepper to the liquid. After 5 minutes, add cabbage to the soup.
• Take two frying pans, put them on fire, pour two tablespoons of oil into each. When the oil is hot, place the onion in one pan and the beets in another. Sprinkle beets with lemon juice.
• After 2-3 minutes, add the carrots to the onions, pour half a ladle of broth into the frying pan with the beets.
• After 5 minutes, add tomato paste to the onions and carrots. Sauté the vegetables until the paste turns orange.
• Simmer the beets until soft.
• Approximately 5 minutes after adding the cabbage, place the stew into the pan, after thoroughly mashing it with a fork.
• 10 minutes after adding the stew, add onion and carrot dressing to the borscht.
• When the soup comes back to a boil, add the beets. Cook for 5-7 minutes.
• Finely chop the garlic and herbs with a knife. Throw into a saucepan with borscht. Boil it for 2-3 minutes.
• Remove the pan from the stove, but do not rush to pour the borscht into plates - let it brew for 20-30 minutes, tightly covering the pan with a lid.

Borscht is prepared from chicken stew in the same way, only chicken broth, rather than beef, is used to cook the soup. When serving, the soup is seasoned with sour cream.

Borscht with stewed meat in a slow cooker

• meat stew – 0.32–0.34 kg;
• beets – 150 g;
• onions – 100 g;
• carrots – 100 g;
• garlic – 3 cloves;
• apple cider vinegar (6 percent) – 5 ml;
• tomato juice – 120 ml;
• vegetable oil – 60 ml;
• white cabbage – 0.3 kg;
• potatoes – 0.4 kg;
• bell pepper – 0.2 kg;
• salt, spices - to taste;
• water - as much as needed;
• greens, sour cream - for serving.

Cooking method:

• Place the stew in a bowl and mash with a fork.
• Wash and peel the vegetables.
• Cut the pepper into small squares.
• Finely chop the cabbage.
• Cut the potatoes into bars slightly larger than for French fries.
• Coarsely grate the carrots and beets.
• Cut the onion into small cubes.
• Pour oil into the multicooker bowl. Put onions and carrots in it. Start the unit by selecting the “Frying” program. If your appliance does not have such a mode, you can use the “Baking” program.
• After 5 minutes, add the beets and continue cooking for 5 minutes.
• Pour vinegar diluted in a spoon of tomato juice. Add garlic cut into small pieces. Cook using the same program for 2-3 minutes.
• Pour in tomato juice. Switch the multicooker to the “Stew” mode for 10 minutes.
• Remove the vegetables and sauce from the slow cooker.
• Place the stew into the multicooker container. Add potatoes, cabbage, and peppers. Fill with water. It should be a little short of the top mark.
• Start the unit in the “Extinguishing” mode for 40 minutes. 10 minutes before readiness, add vegetable dressing, add salt and season the soup to taste.
• After the program has completed, leave the soup in warm mode for 20 minutes.
• Pour the borscht and stew into plates, adding a spoonful of sour cream and a small handful of fresh herbs, finely chopped with a knife.

Smart kitchen appliances make life much easier for the housewife. While the unit is cooking borscht, the cook will be able to do more enjoyable things.

Cooking time: 35 min.

Preparation time: 5 min.

Number of servings: 12 pcs.

Type of cuisine: European

Type of dish: first courses

The recipe is suitable for:
dinner.

Ingredients:

Potatoes 3 pcs. Canned stewed chicken 350 g. Onions 1 pc. Refined sunflower oil 3 tbsp. l. Carrots 1 pc. Fresh parsley 0.3 bunch Beets 2 pcs. Salt 1 tbsp. l.Tomato paste 2 tbsp. l.Fresh dill 0.3 bunch Canned white beans 200 g Garlic 3 cloves

How to cook borscht with stew

Borscht with stew is a delicious instant borscht. This dish will be an excellent solution for those who, for whatever reason, do not have time to prepare a full-fledged meat broth and then prepare borscht based on it.

Preparing borscht with stewed meat is very quick and simple and is an excellent, filling, complete dish. If you use pre-boiled beans or canned beans in their own juice to prepare such borscht, then you will spend only 30-35 minutes preparing a full-fledged dish. The borscht turns out tasty and satisfying. Serve the borscht hot with sour cream.

How to prepare a dish step by step with photos at home

For work we will need stewed chicken (canned), carrots, onions, beets, potatoes, garlic, parsley, dill, tomato paste, salt, ground black pepper, ready-made pre-boiled beans.

Tomato paste recipe

How long to cook beans

Potatoes 3 pcs. peel, cut into small pieces and place in a saucepan with boiling water (2.5 liters) and 1 tbsp salt. l. Bring to a boil and cook covered over low heat for 10-12 minutes.

How to properly peel potatoes

Boil potatoes time

Peel 1 onion, cut into cubes and fry in 3 tbsp sunflower oil. l. until transparent.

How to peel onions and not cry

Cutting onions

Fried onion recipe

Add peeled and coarsely grated beets (2 pieces). Cook, stirring, 3-4 minutes.

Add 1 carrot, peeled and grated on a coarse grater. Cook, stirring, 3-4 minutes. At the end, add tomato paste (2 tbsp) and cook for 2 minutes.

How to peel carrots with a knife

Place 200 g of prepared boiled beans, 350 g of chicken stew, and fried vegetables into the pan. Bring to a boil and cook for 7-8 minutes (until the vegetables are fully cooked). Check again for salt.

Add finely chopped parsley and dill (0.3 bunches each), peeled and pressed 3 cloves of garlic to the pan. Remove the pan from the heat, cover with a lid and leave for 10-15 minutes to steep.

How to quickly peel garlic

How to make borscht red

Borscht with stew is ready. Serve the borscht hot with sour cream.