For those who cannot imagine their life without soup with meat, but do not have enough time to prepare the broth, there is an excellent solution - borscht with stewed meat. This recipe will be useful for summer residents, as well as hikers.
And one more plus. This borscht can be prepared in hot weather, when you don’t want to add additional fumes to the stuffy room, because the soup cooks many times faster than its classic counterpart.
A quick, tasty and filling dish that has a huge number of fans.
Ingredients for borscht with stewed meat
Number of servings: 6.
Recipe for borscht with stewed meat
- Pour water into a saucepan and bring it to a boil.
- Chop the cabbage, place it in boiling water, reduce the heat.
- Peel the potatoes, cut into cubes, add to the pan.
- The beets will need to be peeled, grated on a coarse grater, then simmered in a frying pan with vegetable oil. After 1-2 minutes, add broth so that it covers all the beets. Immediately add 1 teaspoon of 3% vinegar or lemon juice to maintain a beautiful color. Simmer until almost done.
- Peel the carrots, grate them on a coarse grater, and sauté in a heated frying pan.
- Peel the onion, chop finely, and add to the carrots.
- After 1-2 minutes, add tomato paste to the onions and carrots, and after another 2 minutes, add a little broth.
- Wait until the cabbage and potatoes are ready.
- Place the stew and onions and carrots into the pan.
- Boil the soup for 5-10 minutes, add beets, salt and pepper.
- Bring the soup to a boil and immediately turn off the heat source, cover and let steep for 30 minutes.
Calorie content: 70-150 Kcal (depending on the type of stew).
Cooking time: 30 minutes.
You can serve borscht with stewed meat, seasoning it with sour cream and chopped herbs, as well as with black bread, lard and garlic.
To make the borscht especially tasty, before turning off the heat, you can add half a teaspoon of sugar and squeeze out 1 clove of garlic. The taste of the dish will be even more refined.
Try it, and you will probably start cooking this borscht for no reason, and not just because of lack of free time. This is delicious!
Rich and satisfying hot borscht with stewed meat is prepared simply and easily. Let me show you how to cook borscht with stew, treat yourself to a plate of hot, delicious first course for lunch!
Borscht with stewed meat cooks faster than with fresh meat, because the stewed meat is already prepared and does not need to cook for long. Therefore, I recommend this cooking recipe to those who do not have time to cook meat borscht for a long time.
Ingredients:
- Cabbage - 0.5 pieces (half a head)
- Beetroot - 1 piece
- Carrot - 1 piece
- Onion - 1 piece
- Garlic - 1-2 cloves
- Vinegar 9% - 2 tbsp. spoons
- Tomato - 1 piece
- Potatoes - 2 pieces
- Sunflower oil - 2 tbsp. spoons
- Stew - 300 grams
- Bay leaf - 3 pieces
- Salt and spices - To taste
- Water - 3.5 Liters
Number of servings: 4-5
Step-by-step video recipe
How to cook “Borscht with stewed meat”
Chop the cabbage, pour into a saucepan and cover with water, and set to cook.
While the cabbage is cooking, peel and cut the beets, cook them in a separate pan or ladle, adding chopped garlic. Cook for 25 minutes.
Add vinegar to the beets while cooking to keep the color vibrant.
Grate the carrots and finely chop the onion. Fry the vegetables until soft and golden brown in a frying pan with sunflower oil.
The cabbage has boiled, let it boil for another 15 minutes, then add the roast, chopped tomato and bay leaf.
And also potatoes, cut into cubes.
Take the stew. If the pieces of meat are too large, cut smaller.
Place the stew into the borscht, cook everything until the cabbage and potatoes are ready.
A dish that does not require any advertising or laudatory speeches because it has long and firmly entered the menu of residents of the European part of Russia, Belarus, Lithuania, Poland, and especially Ukraine. And not only European. Borscht recipes (and there are quite a few of them) have deservedly conquered other regions. But initially, this dish was just a stew made from hogweed leaves. The leaves of this plant were often eaten by our ancestors. However, gradually, a transformation of recipes took place. Along with hogweed leaves, various vegetables were placed in clay dishes. These vegetables were put in the oven and “simmered”, and then seasoned to suit your taste. Over time, a classic company of vegetables emerged, without which borscht is not borscht.
The classics stand their ground: beets, cabbage, potatoes, carrots, onions and tomatoes, or tomato paste (naturally in meat broth and with meat). But, gradually, borscht began to acquire a huge number of varieties. And this is thanks to the uncontrollable desire for innovation and imagination of our culinary specialists. And the varieties can be seen in two main aspects, firstly: various types of meat (sausages, poultry), respectively, broth and secondly, the necessary set of vegetables.
I want to offer you a recipe that will suit modern women who lead an active lifestyle and appreciate every minute. This is borscht with canned meat. Namely, with canned beef stew. It is simple, unpretentious, not very high in calories, and most importantly takes a minimum of time. But believe me, the taste of borscht with stewed meat will pleasantly surprise you and your household when you serve it for dinner. You can use any stew, as long as it is of high quality. It’s better, of course, to cook from homemade stew, but if you have delicious store-bought stew, then the borscht will also turn out excellent.
Ingredients
- beef stew – 500 g;
- cabbage – 250 g;
- beets – 1 pc.;
- carrots - 1 pc.;
- potatoes – 2 pcs.;
- onion – 1 pc.;
- tomato juice – 150 g;
- garlic – 2 teeth;
- vegetable oil – 30 ml;
- salt - to taste;
- bay leaf – 1 pc.
Preparation
We follow the usual technology for preparing soups, and borscht (may the Ukrainians forgive me) according to all culinary canons is also a soup. Let's start with vegetables. Wash the potatoes, peel and rinse. Let's cut it arbitrarily, into slices or pieces, but small in size. Place in a saucepan and add water. Place on the fire and start cooking over medium heat. 
Immediately after this, peel the beets, rinse them too, and grate them using an ordinary grater. I took small beets so that their taste would not dominate the rest of the vegetables. Immediately, carefully add it to the pan with potatoes. Let them continue to cook together. 
Next we move on to the onions and carrots. Wash the carrots, peel them and grate them. And after we peel and rinse the onion, cut it into small cubes. And put it into the frying pan together with the carrots. Of course, add vegetable oil (sunflower, refined) and simmer (simmer) over low heat. Just 7-8 minutes. 
When the carrots and onions reach the desired condition, add them to the pan, continuing to cook all the ingredients. And let's start with the cabbage. Cut, plan, chop - everything is at your discretion. Some people like cabbage in borscht, chopped larger, others smaller. 
We also add shredded or chopped cabbage to the pan and continue cooking. 
Following the cabbage, add fresh tomato juice to the pan. Both tomato paste and tomato sauce are not prohibited. If there is no fruit drink, then mince the tomatoes or grate them. You can add bay leaf. You don't have to add it at all. Everything is determined by your taste preferences. When all the vegetables are collected, add salt to our borscht. Don't get carried away - there's canned meat ahead. And of course we will continue to cook.
Finally, the moment has come for the ingredient that makes borscht filling and rich in calories. Add stewed beef. Naturally, last of all, due to the fact that this product is already ready for use. Let it boil for about five minutes.
And when you take a sample and determine that all the flavor notes are intact, add chopped herbs and chopped garlic.
Pour borscht with stew into plates, invite your family members, relatives, and friends to the table.
Usually borscht is served with sour cream, but this is not for everyone. A fragrant, satisfying, incredibly healthy and very tasty dish.
step by step recipe with photos
Industrially produced stewed pork is a delight for tourists and the only product whose captivating taste has not been achieved by even the most skilled housewife. Stew greatly reduces the cooking time for homemade borscht, giving it richness and incredible aroma.
To reduce the fat content of the finished dish, vegetables can be fried in pork fat from a jar, or not added at all. Cabbage is introduced last, when it becomes clear what the thickness of the finished dish is. It should be noted that it reaches readiness after the fire is turned off.
The borscht is served when it has steeped a little.
Ingredients
- water 3.5-4 l
- potatoes 4-5 pcs.
- onion 1 pc.
- carrots 1 pc.
- white cabbage 0.5 fork
- pork stew 1 can (500 g)
- tomato juice 1 glass
- tomato paste 3-4 tbsp. l.
- garlic 4-5 cloves
- vegetable oil for frying
- ground black pepper
- bay leaf 2-4 pcs.
- allspice 0.25 tsp.
- greens to taste
Preparation
1. Wash and peel the potatoes. Rinse. Cut into small cubes. Pour into a 5 liter cooking pot. Take water and cook over high heat. Bring to a boil, then reduce heat. Cook the potatoes for 10 minutes.
2. Peel and rinse the onion. Grind. Peel and rinse the carrots, grate on a medium grater. Place a frying pan on the stove, add vegetable oil and heat well. Add onions and carrots, fry until soft over low heat for 7-10 minutes.
3. Add tomato paste and tomato juice to sautéed vegetables. Mix thoroughly. If necessary, you can dilute the frying with boiled water. Fry for 5-8 minutes and remove from heat.
4. Peel the garlic. Chop and add to the pan with the fried vegetables.
5. Cut the cabbage into medium strips. Add to the pan, stir, let it boil. Cook for 10 minutes until cabbage and potatoes are soft.
6. Add stew, stir. After boiling, cook for 8-10 minutes.
7. Add sauté and stir. Boil for 5-8 minutes after boiling.
8. Taste, all vegetables should be soft. Add herbs, spices, bay leaf to taste. Stir, boil and simmer over low heat for 2-3 minutes. The borscht is ready.
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.
