How to cook borscht with stew. Borsch with stew Borsch with stew and beans from a can

Many people love borscht, but not all housewives have enough time to cook it as often as they want. Lenten beet and cabbage soup is prepared somewhat faster than the traditional one, but not everyone recognizes first courses without meat. Borscht with stew will come to the rescue. It is cooked just as easily and quickly as a vegetarian one, the taste is not inferior to the classic one made on meat broth with meat products.

Cooking features

The simplicity of preparing a dish does not exempt from observing the technology of its cooking. Borsch is one of the soups that are difficult to make truly tasty and appetizing without knowing a few subtleties. For inexperienced housewives, it often turns out to be cloudy burgundy and not tasty enough. Studying the recommendations of experienced chefs will help to avoid mistakes.

Some people think that the red color of borscht is due to tomato paste, in fact, it plays an indirect role in this. The main part here is performed by beets. So that she does not lose her color, she must be able to choose, properly prepare and add to the soup in time. Salad varieties of beets have the most saturated shades, and they should be preferred. Do not add raw beetroot to the soup: if you put it in too soon, all the color will boil out of it; if put late, it will stay tight. Before laying in the soup, the beets are brought to readiness by roasting, stewing or baking. The treatment of beets with acids: vinegar or lemon juice helps to better preserve the color.
Borscht with stew can be boiled in water or broth. In the latter case, it is advisable to use bouillon cubes. Just try not to mix the flavors of two different types of meat products. For chicken stew soup, chicken broth is suitable; for pork or beef borscht, it is better to choose meat or vegetable broth.
Don't try to save money on stew. Delicious borscht will be obtained only from high-quality stew of the highest category. If you see that the product contains too many ingredients that you can do without (flour, vegetable protein, a large amount of spices and spices), it is advisable to refuse the purchase.
Follow the order in which the ingredients are listed in the recipe. If you break it or put everything together, some foods will be digested, others will remain raw. Borscht will not have a beautiful red color. When cooking borscht, potatoes are usually added first, followed by cabbage, then boiled meat or stew, then roasted vegetables, beets. After adding the last ingredient, which often turns out to be fresh herbs, the borsch needs to be boiled for a couple of minutes so that it does not deteriorate before it is completely eaten.
Connoisseurs say that the most delicious borscht is yesterday's. After cooking, the soup must be given time to brew, otherwise it will not taste as attractive as we would like.

Serve borscht with stew should be the same as the traditional one: with sour cream and herbs, topped with donuts or garlic croutons.

Borscht with fresh cabbage stew

beef or meat stew - 0.32–0.34 kg;
white cabbage - 0.3 kg;
beets - 0.3 kg;
potatoes - 0.5 kg;
carrots - 100 g;
onions - 150 g;
vegetable oil - 80 ml;
tomato paste - 40 ml;
lemon juice - 5 ml;
garlic - 2 cloves;
fresh herbs - 50 g;
water or beef broth - 2–2.5 l;
sour cream - for serving.

Video recipe for the occasion:

Cooking method:

Wash the cabbage by removing the top leaves. Chop the head of cabbage into thin, short pieces.
Clean the beets. Cut it into small strips or chop on a grater. The soup will come out more beautiful if you use a grater designed for preparing Korean salads to chop vegetables. An ordinary grater is also suitable, you need to use its side with the largest holes.
Scrape, wash the carrots. Grind it in the same way as the beets.
Free the onion from the husk. Cut into halves or quarters of rings, depending on the size of the onion.
Wash, peel potatoes. Cut it into cubes of one and a half centimeters.
Boil water or broth. You can use bouillon cubes. For 2 liters of liquid, they will need 4 pieces.
Add potatoes to water or broth. Salt and pepper the liquid, if necessary. After 5 minutes, put the cabbage in the soup.
Take two frying pans, put on fire, pour two tablespoons of oil into each. When the oil is hot, put the onion in one pan and the beetroot in another. Pour the beets with lemon juice.
After 2-3 minutes, add carrots to the onion, pour half a ladle of broth into the pan with beets.
After 5 minutes, add tomato paste to the onions and carrots. Sauté the vegetables until the paste is orange in color.
Simmer the beetroot until soft.
Approximately 5 minutes after laying the cabbage, put the stew in the pan, after carefully kneading it with a fork.
10 minutes after adding the stew, put the onion and carrot dressing into the borscht.
When the soup boils again, dip the beets into it. Boil for 5-7 minutes.
Finely chop the garlic and herbs with a knife. Throw in a pan with borscht. Boil it for 2-3 minutes.
Remove the pan from the stove, but do not rush to pour the borsch on plates - let it brew for 20-30 minutes, tightly covering the pan with a lid.

Borsch is prepared from chicken stew in a similar way, only for cooking soup, not beef, but chicken broth is used. When serving, the soup is topped with sour cream.

Borscht with stew in a slow cooker

stew - 0.32–0.34 kg;
beets - 150 g;
onions - 100 g;
carrots - 100 g;
garlic - 3 cloves;
apple cider vinegar (6 percent) - 5 ml;
tomato juice - 120 ml;
vegetable oil - 60 ml;
white cabbage - 0.3 kg;
potatoes - 0.4 kg;
bell pepper - 0.2 kg;
salt, spices - to taste;
water - as needed;
greens, sour cream - for serving.

Cooking method:

Put the stew in a bowl, mash with a fork.
Wash and clean vegetables.
Cut the pepper into small squares.
Finely chop the cabbage.
Cut the potatoes into strips slightly larger than for french fries.
Coarsely grate carrots and beets.
Onion cut into small cubes.
Pour oil into the multicooker bowl. Put onions and carrots in it. Start the unit by selecting the "Frying" program. If your device does not have such a mode, you can use the "Baking" program.
After 5 minutes, add the beets, continue cooking for 5 minutes.
Pour vinegar diluted in a spoonful of tomato juice. Add garlic cut into small pieces. Cook using the same program for 2-3 minutes.
Pour in tomato juice. Switch the multicooker for 10 minutes to the "Extinguishing" mode.
Put vegetables with sauce from the multicooker.
Put the stew in the container of the multicooker. Put potatoes, cabbage, pepper. Fill with water. It should not reach the upper mark a little.
Run the unit in the "Extinguishing" mode for 40 minutes. 10 minutes before cooking, add vegetable dressing, salt and season the soup to taste.
After the end of the program, leave the soup for 20 minutes in the heating mode.
Pour borscht with stew on plates, putting in each a spoonful of sour cream and a small handful of fresh herbs, finely chopped with a knife.

Smart kitchen appliances make life much easier for the hostess. While the unit will cook borscht, the cook will be able to do more pleasant things.

For those who cannot imagine their life without soup with meat, but do not have enough time to prepare the broth, there is an excellent solution - borscht with stew. This recipe is useful for summer residents, as well as hikers.

And one more plus. Such borscht can be cooked in the heat, when you don’t want to supplement a stuffy room with additional fumes, because the soup is cooked many times faster than its classic counterpart.

A quick, tasty and rich dish that has a huge number of fans.

Ingredients for borscht with stew

Servings Per Container: 6.

Recipe for borscht with stew

Pour water into a saucepan and bring it to a boil.
Chop the cabbage, put it in boiling water, reduce the heat.
Peel the potatoes, cut into cubes, add to the pan.
The beets will need to be peeled, grated on a coarse grater, then put in a frying pan with vegetable oil. After 1-2 minutes, add the broth so that it covers all the beets. Immediately add 1 teaspoon of 3% vinegar or lemon juice to keep the color beautiful. Simmer until almost done.
Peel the carrots, grate on a coarse grater, sauté in a heated frying pan.
Peel the onion, finely chop, send to the carrots.
After 1-2 minutes, add tomato paste to the onions and carrots, and after another 2 minutes - a little broth.
Wait until cabbage and potatoes are ready.
Send the stew and onion with carrots to the pan.
Boil soup for 5-10 minutes, add beets, salt and pepper.
Bring the soup to a boil and immediately turn off the heat source, close the lid and leave to infuse for 30 minutes.

Calorie content: 70-150 Kcal (depending on the type of stew).

Cooking time: 30 minutes.

You can serve borsch with stew, seasoning it with sour cream and chopped herbs, as well as black bread, bacon and garlic.

In order to make the borscht especially tasty before turning off the fire, you can add half a teaspoon of sugar and squeeze out 1 clove of garlic. The taste of the dish will be even more refined.

Try it, and you will surely begin to cook such borsch just like that, and not just because of a lack of free time. This is delicious!

With stew? You will learn about this by reading our article. Below will be considered several recipes for borscht. We hope you like one too.

First meal recipe

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

To cook borsch with stew, the recipe of which we are considering, you will need:

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

Step by step cooking process

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

The second recipe: borscht with stew in a slow cooker

Now we will tell you how to cook such a dish in a slow cooker. Borscht turns out fragrant, 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 black ground pepper;
a tablespoon of tomato paste and the same amount of vegetable oil;
a teaspoon of salt;
400 grams of pork stew.

Borscht cooking

Initially, clean the beets, potatoes. Then cut the potatoes into small pieces. Grate the beets on a coarse grater.
Then peel the onion from the husk. Finely chop it.
Peel the carrots, grate on a coarse grater.
Wash the cabbage, 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, heat it for a couple of minutes. Then add the onion.
After two minutes, add carrots to the vegetable oil. Roast for about two minutes.
After that, send the beets there. Roast it a little. In the process, add some water and sugar. Then let it simmer for five minutes. Then add in the tomato paste.
Next, throw potatoes and cabbage into the bowl.
Pour about two liters of water into the bowl. Salt and pepper the dish. Then close the multicooker lid. Select the "Soup" mode for thirty minutes.
Then ten minutes before the end of cooking, send the stew into the bowl. Before adding it to the dish, take it out of the jar, knead a little with a fork, drain the oil so that there are no large pieces and a lot of fat.
When the signal rings, which will notify you that it is ready, do not rush to open the lid of the multicooker. Let the dish stand for ten minutes. Then serve it with sour cream, chopped herbs.

Borscht with buckwheat

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

For cooking you will need:

100 grams of buckwheat;
two bulbs;
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 stew: recipe

Boil the broth first. Put a pot on the fire, pour water, throw in the bones, onion. When the water boils, remove the foam. The broth will be ready within two hours.
Then remove the onion and bones from it. Send well-washed buckwheat there.
Finely chop the onion. Shred carrots.
Then fry the vegetables in oil until golden brown. Send to the pot with broth.
Add spices and salt. Then add the pork stew five minutes before the readiness. The whole cooking process should take half an hour.

A small conclusion

Now you know how to cook a delicious borscht with stew, we examined the recipe for it, and 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 on your own and it will become a permanent part of your home cooking menu.

Borscht with stew 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 regular broth. But definitely canned meat in borscht should 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 a photo, which we will consider a little lower, can be safely added to the daily home menu. And the dish is traditionally served with sour cream, black bread or donuts with garlic.

Cooking Ingredients

375 g beef stew;

5-6 potato tubers;

2 beets;

1 medium carrot;

2 liters of clean water;

1 onion;

70 g of tomato paste;

0.5 garlic head;

1/3 cabbage fork;

0.5 bunch of greens;

1.5 tbsp sugar;

1 lavrushka;

a little salt and black pepper.

The process of cooking borscht with stew

Cooking a classic borscht with beef stew is easy, because. there is no need to prepare the broth. Before cooking the first with stew, bring water to a boil.

We clean the vegetables, cut them: potatoes into cubes or large pieces, thinly chop the cabbage.

In boiling water, add chopped potatoes, parsley. Cook for 5 minutes, add chopped white cabbage. Then we turn on the heat, cook without salt until tender.

To get a delicious borscht, be sure to cook a vegetable fry. To do this, we clean, rub coarsely carrots, finely chop the onion. Put the onion in a frying pan with vegetable oil. A little later, add carrots with sugar. Mix the contents, fry until the vegetables are soft.

We clean the beets, cut them into thin strips, put them in a frying pan. Stir, cook for a couple more minutes. We put the tomato paste, pepper, add 100 ml of vegetable broth. Salt, mix, cover with a lid and simmer the dressing for a quarter of an hour.

The recipe for borscht with stew and beets with a photo is step by step cooking further. We put the contents of the pan, the meat from the jar into the pan, bring to a boil. Season with spices to taste. We remove the soup with canned meat and fresh cabbage from the stove, add chopped garlic, leave to infuse under the lid.

Serve the dish with canned beef, sprinkled with fresh herbs and seasoned with sour cream. Optionally, you can cook borscht with stew and beans.

Bon appetit everyone!

Cooking time: 35 min.

Preparation time: 5 min.

Servings: 12

Cuisines: European

Type of dish: first courses

The recipe is suitable for:
dinner.

Ingredients:

Potatoes 3 pcs. Canned stewed chicken 350 g Onion 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 fast food borscht. Such a dish will be an excellent solution for those who do not have time, for whatever reason, to prepare a full-fledged meat broth and cook borscht on its basis.

Borscht with stew is prepared very quickly and simply and is an excellent hearty full-fledged dish. If you use pre-boiled beans or canned beans in your own juice to prepare such borscht, then you will spend only 30-35 minutes preparing a full-fledged dish. Borscht turns out tasty and satisfying. Serve borscht hot with sour cream.

How to cook a dish step by step with a photo at home

For work, we need stewed chicken (canned), carrots, onions, beets, potatoes, garlic, parsley, dill, tomato paste, salt, black pepper, ready-boiled beans.

tomato paste recipe

How long to cook beans

Potatoes 3 pcs. peel, cut into small pieces and place in a pot of boiling water (2.5 liters) and salt 1 tbsp. l. Bring to a boil and cook covered over low heat for 10-12 minutes.

How to properly peel potatoes

boil potatoes time

1 onion, peeled, cut into cubes and fried in sunflower oil 3 tbsp. l. to transparency.

How to peel onions and not cry

We cut the onion

fried onion recipe

Add peeled and 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 tablespoons) and cook for 2 minutes.

How to peel carrots with a knife

Put prepared boiled beans 200 g, chicken stew 350 g, roasted vegetables into a saucepan. 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), 3 cloves of garlic, peeled and passed through a press, into the pan. Remove the saucepan from the heat, cover with a lid and leave to infuse for 10-15 minutes.

How to quickly peel garlic

How to make borscht red