Main Page
Fast and tasty
Borscht with stew

Borscht with Canned Stew Meat

Quick to make, rich, and very satisfying! When you're craving a hearty, full-bodied borscht but don't have much time, try making it with canned stew meat. Beef, pork, chicken, rabbit, duck — any kind works well.

Pearl

Recipe author

Composition / ingredients

Servings:

Canned stew meat

375

Young cabbage

0.5

Potatoes

Onion

Carrot

Beet

Tomato paste

Garlic

Vegetable oil

Sugar

1.5

Salt

Ground black pepper

Bay leaf

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 5 g

Fats 32 % 8 g

Carbohydrates 48 % 12 g

126 kcal

GI: 82 / 0 / 18

Cooking method

Cooking time: 30 min

Step 1:

How do you make borscht with canned stew meat? Gather all your ingredients. I used beef stew.
Step 2:

Peel the potatoes, onion, carrot, beet, and garlic. Rinse the vegetables under cold running water and pat them dry. Use a little more or less potato and cabbage depending on how thick you like your soups. Cut the potatoes into sticks, cubes, or however you prefer.
Step 3:

Bring a pot of water to a boil. The original recipe used 1.5 liters; I used about 2 liters. Add the potatoes to the boiling water, and once it returns to a boil, reduce the heat to medium and let the potatoes cook, partly covered.
Step 4:

Remove the tough outer leaves from the cabbage. Rinse the head in clean water and shred it finely.
Step 5:

Grate the carrot and beet on the coarse side of a box grater, and chop the onion not too fine. You can also hand-cut the carrot and beet into thin sticks if you prefer.
Step 6:

Heat the vegetable oil in a skillet and add the onion and carrot to sauté.
Step 7:

Once the vegetables soften, add the beet and tomato paste. For extra flavor, add the sugar, stir, and cook for about a minute.
Step 8:

Pour in 100 ml of broth from the potato pot and stir again. Leave the skillet on low heat, covered, for 15 minutes.
Step 9:

Meanwhile, finely chop the herbs and garlic. Press the garlic if you like.
Step 10:

When the potatoes are nearly done, add the cabbage and bay leaf to the pot. Turn the heat to high.
Step 11:

Once it boils, add the canned stew meat and the sauté. Stir, salt to taste, and cook over medium heat for about five minutes.
Step 12:

At the end, add the garlic and herbs to the borscht. Take the pot off the heat and let it rest, covered, for a few minutes. The cabbage will finish cooking through but won't go too soft.
Step 13:

Sprinkle the borscht with ground allspice when serving.

If you're using older cabbage, add it to the pot a bit earlier, since it has tougher leaves than young cabbage and needs more time to cook — add it about five minutes after the potatoes go in, then follow the rest of the recipe. You can also use fresh seasonal tomatoes in this borscht; they add a nice tang and make the finished dish richer. Serve the borscht with fresh sour cream, herbs, and a crusty hunk of freshly baked bread. Delicious — be sure to try it! Enjoy!
You can use less or more water than the recipe calls for, depending on whether you want a thicker or thinner soup.