Name: Borscht with stewed meat
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 6
Cuisine: Soviet USSR
Ingredients: beef stew - 225 g; Salt - to taste; Sugar - 1 tbsp.; Cabbage slaw - 445 g; Onions 2 pcs. - 40 g; Curly fries - 4 pcs.; Beet - 65 g; tomato paste - 2 tbsp.; Ground black pepper - to taste; Bay leaf - 1 pcs.; Fresh herbs (basil, parsley, mint, tarragon) - to taste; Water - 3 l; Carrot 1 pc. - 50 g; Sour cream 33% - to taste; Garlic - 1 clove; Vegetable oil 2 tbsp. l. - 2 tbsp.; Rye bread - to taste

Soviet USSR

This borscht is a true gem for those who value time but aren't willing to compromise on taste! It cooks much faster than traditional soup with fresh beef, as you won't have to simmer meat broth for a long time. Try this recipe if you want to quickly prepare a fragrant and hearty soup, but be prepared for its flavor to be slightly different from the classic, bringing its own unique touch.

Begin by preparing: open the can of stew, remove the outer leaves from the cabbage, and thoroughly rinse the head. Peel and wash the potatoes, beets, and carrots. Remove the husks from the onion and garlic. Rinse and dry the fresh herbs.

Cut the potatoes into sticks and put them into boiling water to cook. Meanwhile, finely shred the cabbage and onion. Grate the remaining vegetables on a coarse grater.

Sauté the onions and carrots in a pan until tender. Then, add the beets and tomato paste. Stir in the sugar, mix well, and heat for about a minute. Pour in approximately half a cup of broth from the pot, stir again, cover, and simmer over low heat for 15 minutes.

When the potatoes are almost cooked, add the cabbage and bay leaf to the pot. Increase the heat. As soon as the soup boils, add the stewed meat and the prepared sautéed vegetables. Season with salt and pepper to taste. Cook for another 5 minutes. Meanwhile, chop the herbs and add them to the soup. Remove the pot from the heat and let the borscht steep under the lid on the table for about 15 minutes for the flavors to meld harmoniously.

Ladle the fragrant borscht into bowls and serve with a dollop of sour cream and a slice of rye bread. Enjoy your meal!

Borscht with stewed meat

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Preparing this delicious borscht is much simpler than it seems! The secret lies in choosing fresh, high-quality ingredients and precisely following the recipe. We suggest using tender chicken fillet to make the borscht less fatty, but you can experiment with any other meat if you wish. And if you want to add a twist, try supplementing the soup with beans. The main thing is to maintain balance so that each flavor harmoniously unfolds in this aromatic dish.

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Borscht with stewed meat

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