Borsch with stewed meat

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to cook borscht with stewed meat? Prepare all the necessary ingredients according to the list. I used beef stew.

2. STEP 2

   

   Peel potatoes, onions, carrots, beets and garlic. Rinse the vegetables under running cold water and dry with paper towels. Take a little more or less potatoes, as well as cabbage, depending on how thick you like your first courses. Cut the potatoes into cubes, cubes, or randomly, as you prefer.

3. STEP 3

   

   Boil water in a saucepan. The original recipe used 1.5 liters. water, I took about 2 liters. Place the potatoes in boiling water, after boiling again, reduce the stove flame to medium and leave the potatoes to cook under a half-closed lid.

4. STEP 4

   

   Remove the outer tough leaves from the cabbage. Rinse the cabbage in clean water and chop finely.

5. STEP 5

   

   Grate the carrots and beets on a coarse grater, chop the onion not very coarsely. Carrots and beets can be cut into thin cubes by hand if desired.

6. STEP 6

   

   Heat vegetable oil in a frying pan and fry the onions and carrots.

7. STEP 7

   

   When the vegetables become soft, add beets and tomato paste. To enhance the taste, add granulated sugar to the pan, mix everything and cook for about one minute.

8. STEP 8

   

   Pour in 100 milliliters of broth from the pan in which the potatoes are boiled and stir again. Leave the pan on low heat with the lid closed for 15 minutes.

9. STEP 9

   

   At this time, chop the greens and garlic finely. If desired, pass the garlic through a press.

10. STEP 10

    

    When the potatoes are almost ready, add the cabbage and bay leaf to the pan. Make the fire maximum.

11. STEP 11

    

    After boiling, add the stew and fry. Stir, add salt to taste and cook over medium heat for about five minutes.

12. STEP 12

    

    At the end, add garlic and herbs to the borscht. Remove the pan from the stove and let it sit with the lid closed for a few minutes. During this time, the cabbage will reach full readiness and at the same time will not become very soft.

13. STEP 13

    

    When serving, sprinkle the borscht with allspice.

Comments on the recipe

AnnaSer

22.10.2023

5

I think the soup is delicious. I like this soup with stew.

Natalia M

22.10.2023

5

I haven’t cooked borscht with stew yet. In general, for me, cooking borscht is a whole process, interesting and long. But I didn’t even realize that you could use already prepared meat, because you get a delicious hot lunch much faster! I didn’t have an industrial stew, but I did have beef in pieces, which I stewed for a long time in a slow cooker the day before. I wanted to mix it with pasta. But the second dish was postponed for later, but it turned out to be an excellent instant borscht. All the vegetables I had were from a new harvest, and it’s doubly nice to use them to make a potion called “borscht”) I did everything according to the recipe; I cooked the frying at the same time as boiling the potatoes and cabbage. So everything worked out quickly. I replaced the tomato paste with homemade ketchup, it already contains sugar, so I only added a teaspoon of sugar to the borscht. Tomatoes also contain acid, which preserves its rich color. The garlic is also fresh, the aroma is amazingly appetizing! I added the meat to the pan along with the frying. The borscht turned out wonderful, it is very tasty, filling, full of different flavors and aromas.

mother of a sweet tooth

22.10.2023

4.8

Your plate of borscht looks very tempting, and the color is bright red, the way I like it and what real borscht should be in principle!!! But not all housewives will get it like that, alas. Unfortunately, I saw different options, although every housewife believes that, they say, her borscht is the best. But in fact, everything is simple: you need to be able to choose high-quality, “correct” beets, observe the proportions of the products and the technology for preparing this wonderful dish !Thank you so much for such beauty, I just admire the photo!

IrinaPrimorochka

22.10.2023

4.6

Beautiful photo! I cook it the same way!

Maslova Tatyana

22.10.2023

4.9

Of course, it is simply necessary to choose the “Correct beets” for borscht. Also try adding a little vinegar when the beets are stewing, the vinegar retains the color.