Borscht with stew

Quick to prepare, rich and very satisfying! When you want a delicious, rich borscht, and there is not much time for cooking, then try to cook it with stew. Beef, pork, chicken, rabbit, duck, etc. stew is well suited.

Pearl

Recipe author

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Composition / ingredients

Servings:

Stew

375

Young cabbage

0.5

Potatoes

Onion

Carrots

Beetroot

Tomato paste

Garlic

Vegetable oil

Sugar

1.5

Salt

to taste

Ground black pepper

to taste

Bay leaf

Greenery

to taste

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

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to cook borscht with stew? Prepare all the necessary ingredients according to the list. I used beef stew.
Step 2:
Peel potatoes, onions, carrots, beets and garlic. Rinse the vegetables under running cold water and dry them with paper napkins. Take a little more or less potatoes, as well as cabbage, depending on how thick you like the first dishes. Cut the potatoes into cubes, cubes or arbitrarily, as you are more accustomed to.
Step 3:
Boil water in a saucepan. The original recipe used 1.5 liters of water, I took about 2 liters. Lower the potatoes into boiling water, after re-boiling, reduce the flame of the stove to medium and leave the potatoes to cook under a half-closed lid.
Step 4:
Remove the outer hard sheets from the cabbage. Rinse the pump in clean water, chop finely.
Step 5:
Grate carrots and beets on a coarse grater, chop the onion not very large. Carrots and beets can optionally be cut by hand into thin cubes.
Step 6:
Heat vegetable oil in a frying pan, send onions and carrots to fry.
Step 7:
When the vegetables become soft, add beetroot and tomato paste to them. To enhance the taste, send granulated sugar to the pan, mix everything and cook for about one minute.
Step 8:
Pour 100 milliliters of broth from the pot in which the potatoes are cooked, mix again. Leave the pan on low heat under a closed lid for 15 minutes.
Step 9:
At this time, chop the herbs and garlic finely. Garlic, if desired, pass through the press.
Step 10:
When the potatoes are almost ready, put the cabbage and bay leaf in a saucepan. Make the fire maximum.
Step 11:
After boiling, add the stew and roast. Stir, add salt to taste and cook over medium heat for about five minutes.
Step 12:
At the end, add garlic and herbs to the borscht. Remove the pan from the stove and let it brew under a closed lid for a few minutes. Cabbage during this time will reach full readiness and at the same time will not become very soft.
Step 13:
When serving, sprinkle the borscht with fragrant ground pepper.

If you use middle-aged cabbage, then you need to add it to the pan a little in advance, since it has tougher sheets than a young cabbage, and it will take more time to cook it. Add the cabbage five minutes after you have thrown the potatoes into the pan, and then everything is according to the recipe.

To prepare borscht with stewed meat, you can use fresh seasonal tomatoes, they will give a special sourness and make the finished dish more saturated.

Serve borscht with fresh sour cream, herbs and a hunk of freshly baked bread.

Very tasty, be sure to try it!

Bon appetit!

The amount of water specified in the recipe can be reduced or increased at your request, depending on whether you want to get a thick or more liquid soup.