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Borscht with Stewed Meat
Instructions
I get the ingredients from the list ready, taking individual preferences into account. To keep the borscht with stewed meat from being too greasy, it is best to buy canned chunk beef, since the paste-like versions contain less meat and simply dissolve into the borscht.
I cut the peel off the vegetables and rinse them.
I cut the potatoes into small cubes or sticks.
I pour 2 litres of water into a pot, add the cut vegetables and set it over high heat.
Just before it boils, I lower the heat and skim off the foam. I keep cooking the potatoes with the lid set slightly askew.
I remove the outer, less appealing leaves from the cabbage and finely shred the head.
I coarsely grate the carrot and beet. If you prefer, you can cut them into thin slices.
I chop the tomatoes as finely as possible, first cutting out the spot where the stem was attached but leaving the skin on. I finely chop the onion.
I put the carrot and onion into the heated oil. I sauté them for about 2 minutes, until barely softened.
I push the sauté to one side, freeing up a little room. I add the beet there.
Next I add the tomatoes. To even out the acidity, I sprinkle the sauté with sugar and cook for another 2 minutes.
It only remains to add a small amount of tomato paste and the pieces of bell pepper to the pan. I let it all simmer for another 2 minutes.
I get the finely chopped herbs and the pressed garlic ready.
After the potatoes have boiled for 10 minutes, I add the cabbage to the pot. At first it seems like too much, but it gradually settles and takes up less room.
As soon as the vegetables come to a boil, I transfer the sauté to them.
And after it, the canned meat. Now the borscht can be salted, keeping in mind how salty the canned meat is. This time I cook it for another 5 minutes.
I season the contents with the herbs and garlic. I wait for it to come to a boil and immediately turn off the stove, leaving the borscht covered for 5 minutes to reach the right consistency. The borscht with stewed meat is ready.I serve the borscht best of all topped with thick sour cream. Those who like it spicy can be offered garlic or chilli pepper on the side. With a jar of good canned meat in your stores, it is easy to quickly put together a family dish, including out in the field.
Tips
- 1
CHUNK CANNED MEAT is the "secret" to the flavour. Paste-like kinds will dissolve into the borscht. Only chunk beef gives you noticeable pieces of meat.
- 2
SUGAR WITH THE TOMATOES is the "secret" to balance. Half a tablespoon of sugar in the sauté offsets the acidity of the tomatoes and tomato paste.
- 3
BEET IN A SEPARATE SPOT is the "secret" to the colour. Free up room in the pan so the beet does not get "lost" among the other vegetables.
- 4
5 MINUTES UNDER THE LID is the "secret" to the flavour. After the heat is turned off, the borscht should "rest" so the flavours come together. The same principle works for other kinds of quick soups.
FAQ
Which canned meat should I choose? +
Ideally, GOST-standard canned chunk beef (with no soy or starch in the ingredients). Alternatives: canned chunk pork (350 g – fattier), lamb (350 g – "premium", an unusual flavour), chicken (350 g – "diet-friendly", less aromatic), venison (350 g – "premium"). Brands such as Glavprodukt, Barko, Stavropolsky MK and Skopinsky MK are tried and tested. Fresh stock (shelf life up to 1–2 years) is the "premium" option. Do not use: cans with a lot of fat and jelly (little meat), ones with syrup (it will change the taste), or expired ones. For a "premium" result, use canned meat made to GOST R 54033 (with a higher percentage of meat). For an "economy" option, use canned meat made to a manufacturer's specification (TU).
What can replace fresh tomatoes? +
Alternatives: tomato paste (increase to 30 g – "economy"), grated tomatoes in their own juice (140 g – a winter option), tomato purée (140 g), natural ketchup (40 g – not recommended). Brands such as Pomidorka, Chumak and Mutti are tried and tested. Fresh sweet varieties (Bull's Heart, Pink Giant, San Marzano) are the "premium" option. Do not use: green tomatoes (they taste bitter) or ketchup with sugar (it will upset the balance). For an "autumn" version, use fresh tomatoes; for a "winter" one, use tomato paste plus 50 ml of water. With paste, add an extra 1 tsp of sugar.
How long does borscht keep? +
In the fridge, in a covered pot, for 3 days. Any longer and the herbs and cabbage will lose their freshness. Before serving, reheat it gently over low heat for 10–15 minutes. In the freezer, in portions, for up to 1 month. Thaw it in the fridge for 8–10 hours. Fresh borscht is at its "star" best 30–60 minutes after cooking (once it has "rested"). On the second day the flavour is deeper and brighter — it is often said that borscht is tastier on the next day. Do not leave it at room temperature for longer than 4 hours, as the meat and herbs spoil. It is ideal to cook it "for one or two servings at a time".
What goes well with borscht? +
The Ukrainian classic: with sour cream (1 tbsp per bowl). With pampushki — garlic-and-butter rolls — for a "Ukrainian" serving. With fresh herbs (parsley, dill). With a slice of dark bread and salo. With garlic croutons. With a shot of cold vodka for a "Russian" serving. With light or dark beer. For a "camping" lunch, in a thermos. With cabbage pies for a "double" meal. With hot tea and lemon after the meal. With pickles (cucumbers, mushrooms) as a "Russian" appetiser. With meat or cabbage hand pies. With a crust of fresh bread. A versatile, hearty soup for any occasion.
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