How to cook borscht from a can of stew. Borscht with stewed meat recipe step by step with photos. Step-by-step cooking process

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!

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

375 g beef stew;

5-6 potato tubers;

2 beets;

1 medium carrot;

2 liters of clean water;

1 onion;

70 g tomato paste;

0.5 garlic head;

1/3 fork cabbage;

0.5 bunch of greenery;

1.5 tbsp. sugar;

1 laurel;

a little salt and black pepper.

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!

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!

Borscht, first of all, is good because it always has a constant base, and only then a varied filling. The basis, of course, is beets. But further on is a place for your imagination to fly. It is interesting to note that more than 50 types of borscht are known in Ukraine. However, borscht is also perceived as its national dish in the cuisines of other countries (Russia, Belarus, Poland, Romania, Lithuania, Moldova, etc.). And everywhere it is prepared differently, with a certain national twist.

We bring to your attention another interesting version of “quick” borscht. It is called fast because instead of meat we will use stew, which will significantly save us time on cooking meat.

I must say, real (really real) stew is simply a magnificent product. It's especially good in the summer, when you don't really want to hang around a hot stove. And the dishes themselves with stewed meat are digested much easier in the heat than with the same meat. So, let's start preparing borscht with stewed meat.

Required ingredients:

cabbage – 0.5 pcs.
potatoes – 4-5 pcs.
beets – 2-3 pcs.
onions – 1-2 pcs.
carrot – 1 pc.
stew - 1 jar
tomato paste – 2 tbsp.

How to cook borscht with stewed meat:

1. First, chop the cabbage, then put it in a pan of water, which is put on fire. Peel the potatoes while the cabbage is boiling. And as soon as the water boils, turn the heat to minimum and then cook everything in the same mode (remember that we don’t need a vigorous boil).
2. Now peel the potatoes into cubes and add them to the cabbage.
3. The most important thing is preparing the beets. It should be noted that it is added to borscht in a variety of ways, but we will do the following. First we clean it, then chop it and simmer it in a heated frying pan (which must first be greased with vegetable oil). After 1-2 minutes of frying, add hot water to it (or broth from our boiling soup, which is even better), so that the beets are almost completely covered. Let the beets simmer over the lowest possible heat (it is also advisable to add 1 teaspoon of 3% vinegar so that they retain their bright brown color). Let it simmer until almost completely cooked.
Note that it should not be in the borscht for a long time. Therefore, if it is ready before the soup, then we simply leave it and transfer it from the frying pan to a plate (we check the readiness of the beets by tasting). It can be added either slightly undercooked (with a crunch) or boiled (it all depends on your taste preferences).
4. While the potatoes and cabbage are boiling (well, the beets are being cooked), in the meantime we sauté the onions and carrots. In principle, this can be done in the same frying pan where we cooked the beets (just wait until they are ready). So, we put (if desired) a few tablespoons of tomato paste into the ready-made carrots and onions, then pour a little broth into them (and then simmer).
5. Now we determine the readiness of the potatoes and cabbage, and if they are ready, then we put the onions, carrots and stew into the borscht. Note that it is better to take beef stew (expensive, from trusted manufacturers).
6. Boil the soup a little more (about 5-10 minutes), and then lower the beets and salt it. Next, add your favorite spices (usually pepper and bay leaf). We wait until the borscht boils and immediately turn it off (be sure to cover it with a lid). Now let it brew for 10 minutes (or better yet, half an hour).

With stew? You will learn about this by reading our article. Below we will look at several borscht recipes. We hope that you will like some of them too.

First recipe

Note that it is very easy to prepare delicious and rich borscht. This dish is prepared faster, since it is not fresh meat that is taken, but ready-made stew. It doesn't need to be cooked for long. This dish will appeal to people who have little free time to cook.

To prepare borscht with stewed meat, the recipe for which we are considering, you will need:

one large beet;
one small onion;
two cloves of garlic;
two potatoes;
three bay leaves;
salt;
carrot;
half cabbage;
two tbsp. spoons of vinegar 9%;
spices;
one large carrot;
small-sized tomato;
300 grams of stew;
3.5 liters of water;
two tablespoons of vegetable oil.

Step-by-step cooking process

First of all, chop the cabbage. Place it in a saucepan. Fill with water. Let it cook.
At this time, peel the beets and cut them. Boil in a separate container with chopped garlic for twenty to thirty minutes.
Add vinegar to the beets while cooking. This is done to keep the color bright.
Grate the carrots on a fine grater and chop the onion. Fry the vegetables in sunflower oil until soft.
After the cabbage boils, let it cook for another fifteen minutes. Add roast, bay leaf, tomato (chopped).
Wash the potatoes, peel them, then cut them into cubes.
Then chop the stew a little. Send her to borscht. Cook until done with potatoes and cabbage.
Towards the end, add beets with garlic, spices and herbs to the dish.
Let the borscht boil, turn it off. Leave to sit for fifteen minutes.
Serve borscht with sour cream. You can also supplement the dish with chopped fresh herbs (parsley or dill).

Second recipe: borscht with stewed meat in a slow cooker

Now we’ll tell you how to cook such a dish in a slow cooker. The borscht turns out aromatic and tasty.

For cooking you will need:

one carrot;
two bay leaves;
400 grams of cabbage;
two beets;
a bunch of greens (choose more);
four potatoes;
one large onion;
two teaspoons of sugar;
a pinch of ground black pepper;
a tablespoon of tomato paste and the same amount of vegetable oil;
a teaspoon of salt;
400 grams of pork stew.

Cooking borscht

First, peel the beets and potatoes. Then cut the potatoes into small pieces. Grate the beets on a coarse grater.
Then peel the onion. Chop it finely.
Peel the carrots and grate them on a coarse grater.
Wash the cabbage and cut into thin strips.
Next we need a multicooker, turn it on. Select the "Fry" mode. Cooking time is twenty minutes. Then pour a little vegetable oil into the bowl and heat it for a couple of minutes. Then add the onion.
After two minutes, add carrots to the vegetable oil. Fry for about two minutes.
After that, send the beets there too. Fry it a little. Add some water and sugar during the process. Then leave it to simmer for five minutes. Then add tomato paste there.
Next, throw the potatoes and cabbage into the bowl.
Pour about two liters of water into the bowl. Salt and pepper the dish. Then close the lid of the multicooker. Select Soup mode for thirty minutes.
Then ten minutes before the end of cooking, place the stew into the bowl. Before adding it to a dish, remove it from the jar, mash it a little with a fork, drain the oil so that there are no large pieces and a lot of fat.
When the signal rings, notifying you that it is ready, do not rush to open the multicooker lid. Let the dish sit like this for ten minutes. Then serve it with sour cream and chopped herbs.

Borscht with buckwheat

Sometimes we get bored with our usual dishes. We offer you a recipe for an unusual borscht with buckwheat. This dish can surprise almost anyone. The dish is prepared simply and quickly, and it turns out very tasty.

To prepare you will need:

100 grams of buckwheat;
two onions;
330 grams of stew;
one carrot;
Bay leaf;
allspice (a couple of pinches);
savory;
500 grams of seeds per broth;
ground pepper;
stew;
vegetable oil and salt.

Borscht with stewed meat: recipe

First, cook the broth. Place a pan on the fire, pour water, throw in the seeds and onion. When the water boils, remove the foam. The broth will be ready within two hours.
Then remove the onions and seeds from it. Send well-washed buckwheat there.
Finely chop the onion. Chop the carrots into strips.
Then fry the vegetables in oil until golden brown. Place in a saucepan with broth.
Add spices and salt. Then add the stewed pork five minutes before it is ready. The entire cooking process should take half an hour.

A little conclusion

Now you know how to cook delicious borscht with stewed meat; we have reviewed the recipe, not just one, but several at once. We hope that after reading our article, you will be able to prepare such a delicious dish for your family and it will become a permanent part of your home cooking menu.