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Beet and Cabbage Borscht with Canned Meat

This traditional Eastern Slavic dish can be made with canned stewed meat, too. Slavic cooking is unthinkable without borscht — a rich, fragrant soup that brings together all the family's favorite vegetables and herbs. My family especially loves borscht made on a meat broth, but when there's no good soup bone in the house, you can make it with canned meat. This version is also perfect for the summer cottage. You can serve borscht with sour cream and a batch of garlic rolls (pampushki) — delicious. In our family, though, we prefer the Odessa style: borscht with fresh herbs and dark rye bread. We just like it better that way.

Tatiana MaslovaAuthor avatar
Recipe author
Beetroot and cabbage soup on stew
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 2 g
Fats 30 % 3 g
Carbohydrates 50 % 5 g
56 kcal
GI: 83 / 0 / 17

Cooking method

  1. Step 1:

    Step 1

    The ingredients.

  2. Step 2:

    Step 2

    Peel the beet and grate it on a coarse grater. Pour a little water into a heavy-bottomed pot, about ¼ cup. Add the beet to the boiling water along with the vinegar (which keeps the beet from losing its color) and simmer for 15–20 minutes.

  3. Step 3:

    Step 3

    Grate the carrot, and peel and chop the onion. Sauté the vegetables separately in vegetable oil.

  4. Step 4:

    Step 4

    Pour the water into a soup pot and set it over the heat. Shred the cabbage. As soon as the water boils, add the cabbage.

  5. Step 5:

    Step 5

    Cut the potatoes into cubes and add them to the cabbage.

  6. Step 6:

    Step 6

    Blanch the tomato in boiling water, peel it, and cut it into cubes.

  7. Step 7:

    Step 7

    Seed the bell pepper and cut it into strips.

  8. Step 8:

    Step 8

    Add the pepper and tomato to the carrot and let them cook down.

  9. Step 9:

    Step 9

    Mash the canned meat with a fork.

  10. Step 10:

    Step 10

    Check the potatoes; once they're soft, add the meat to the soup.

  11. Step 11:

    Step 11

    Then add the beet. Bring back to a boil.

  12. Step 12:

    Step 12

    Last of all, stir the sautéed vegetables into the borscht.

  13. Step 13:

    Step 13

    Finely chop the fresh herbs (dill, parsley, cilantro, and green onion).

  14. Step 14:

    Step 14

    Stir a little of the herbs into the finished borscht, cover, and let it rest for at least 30 minutes.

  15. Step 15:

    Step 15

    Ladle into bowls and enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Table vinegar - 11  kcal/100g
  • Pork stew - 349  kcal/100g

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