How to cook borscht from beef stew. Borscht with stewed meat: a step-by-step classic recipe. Step-by-step cooking process

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!

Description of preparation:

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

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 in the borscht, cook everything until the cabbage and potatoes are ready.

Towards the end of cooking, add already boiled beets with garlic, herbs and spices to taste.

Let it boil, then turn it off and let it sit for 15 minutes.

You can serve ready-made borscht with stewed meat with sour cream. Bon appetit!

Borscht with stew video recipe

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.

Ingredients:

30-60 minutes 8 servings

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.

Calories: Not specified
Cooking time: Not indicated

Cooking borscht according to all the rules is a troublesome and time-consuming task, requiring at least two to three hours of free time. But when you have a jar of pork or beef stew in stock, the delicious rich borscht will be ready in a little more than half an hour. After all, most of the time is spent on cooking the broth, which can easily replace the stew. The principle of preparing borscht with stewed meat is no different from traditional recipes, except that the vegetables are placed not in the broth, but in boiling water. And the stew is added at the end of cooking and the borscht is always allowed to brew. It turns out to be a very tasty, satisfying first course that can be served with sour cream, garlic or fresh herbs. Step-by-step recipe with unusual photos. but I described the very tasty borscht in detail for you. It turns out very tasty too.

Ingredients:

- pork stew – 1 0.5 liter can;
- water – 3 liters;
- white cabbage – 0.5 medium fork;
- potatoes – 4-5 pcs;
- beets – 1 piece;
- carrots – 1 large;
- onions – 2 pcs;
- salt - to taste;
- bay leaf – 1-2 pcs;
- vegetable oil – 3 tbsp.

Recipe with photos step by step:

Pour three liters of water into the pan. If there is a lot of fat in the stew, skim the fat from the top and put it in boiling water or fry vegetables in it (use it instead of oil). Peel the potatoes, cut them into large strips, put them in a saucepan and let them boil. Reduce the heat to low and leave to simmer until fully cooked.

At the same time, prepare the vegetable frying. Let's start with beets - they are harder and require more time to cook. We cut the peeled beets into thin slices or three on a coarse grater (it is better to cut young vegetables, it is advisable to grate autumn beets). Heat a spoonful of oil in a frying pan, add the beets and cook over low heat for ten minutes.

In another frying pan, heat two tablespoons of oil. First add the onion, cut into small cubes, then add the carrot sticks. Simmer over low heat for five to seven minutes.

Combine the contents of both frying pans and add a little water. Cover with a lid and simmer for about five minutes, softening the beets and carrots.

The potatoes are already cooked. You can take out some of it and mash it into a puree to make the borscht thicker or leave it as is. Transfer the fried vegetables to the borscht and add salt to taste.

While the borscht is boiling, chop the cabbage into strips. Place in boiling borscht and wait until it starts to boil again. Cover loosely with a lid and leave to simmer over low heat until the vegetables are done.

Place the hot, aromatic borscht on plates, sprinkle with herbs or add a spoonful of sour cream. If desired, you can grate a clove of garlic or add a pinch of pepper. Bon appetit!

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